Chicken Salad

Ingredients:

½ cup pecans, toasted

2 chicken breasts, roasted and then, cut into ¾ - inch pieces

½ cup diced celery

½ cup diced fennel

¼ cup diced spring onions

½ cup good quality mayonnaise

½ cup Greek style yoghurt

1 teaspoon Dijon mustard

1 Tablespoon chopped tarragon leaves

2 teaspoons grated lemon peel

Salt and pepper, to taste

Lettuce leaves, for serving 

Cooking directions:

1.   Place pecans on a sheet and toast in the oven for eight minutes, making sure they do not burn. Allow to cool and slice into thick pieces. Set aside.

2.   Put chicken, celery, fennel and onions in a bowl and mix thoroughly.

3.   In a separate smaller bowl, mix together mayonnaise, yoghurt, mustard, ½ of the chopped tarragon leaves, and all of the lemon peel. Mix thoroughly.

4.   Pour the dressing over the chicken. Toss well.  Add pecans and toss again.

5.   Add salt and pepper to taste.

6.   Serve on a bed of mixed lettuces and sprinkle with remaining tarragon leaves.

Serves: 2 generous luncheon servings or 4 servings, if used for making sandwiches.

Recommended wines: Sauvignon Blanc, Chardonnay, Albariño, Bordeaux Blanc, Riesling, Vermentino