Recipe information
Yield
Makes 4 to 6 servings
Ingredients
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 cup walnuts,toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Recipe notes
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