This mayo-free recipe takes less than 10 minutes to prepare and is perfect for a summer picnic. Picnic goers will love the unique tarragon flavor combined with the crunchy texture of celery and pecans.
SERVES 6 – 8
• 4 Cups chopped baked or grilled chicken breast
• 1 Cup sliced seedless red grapes
• 1 Cup sliced celery
• 1/2 Cup raw pecans
• 1/4 Cup Vegenaise
• 1 Tbsp Dijon Mustard
• 2 Tbsp chopped tarragon
• A few pinches of freshly ground black pepper
Mix Vegenaise, dijon mustard, and tarragon together in a bowl. Add chicken and coat evenly with sauce. Stir in celery, grapes & pecans. Enjoy on a salad, sandwich, or by itself.