1 pound of boiled skinless chicken breasts or skinless thighs chopped into small pieces
1/2 cup finely chopped celery stalks
1/2 cup finely chopped pecans
1/2 cup red grapes halved or substitute an equal amount of dried cranberries
1 tsp dried tarragon
1/2 tsp garlic powder
2-4 heaping tblsp Hellmans or other quality mayonnaise
2 tblsp of capers
Salt and pepper to taste
Mix all ingredients thoroughly and refrigerate covered for 2 hours.
Serve over butter lettuce or romaine pieces with a sprinkle of croutons
Or place a serving into a whole wheat wrap with greens.
Flavor improves if you give the salad about 30 minutes out of refrigerator so it’s not served ice cold.