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MOROCCAN CHICKEN SALAD WITH GRAPES AND WALNUTS
4 cups cubed (1/2 inch) cooked chicken
1 cup walnuts, toasted and chopped
1 cup celery rib, cut into 1/4-inch-thick slices
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
Toss together all ingredients in a large bowl until combined well.
Makes 4 to 6 servings |
