1/2 cup chopped pecans
3/4 cup mayonnaise
1 Tbsp. chopped fresh tarragon*
1 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1 tsp. salt
1/2 tsp. ground black pepper
3 cups chopped cooked chicken
2 celery stalks, finely chopped
1/2 small sweet onion, finely chopped
2 cups seedless red grapes, cut in half
Garnish, halved lemon slices and a pretty wreath of green beans (raw) cook later. 

Preheat oven to 350*F.

Arrange pecans in a single layer on a baking sheet.
Bake for 7 minutes or until lightly toasted.  cool pecans on a wire rack until completely cooled.

Whisk together mayonnaise and nest 5 ingredients in a large bowl, stir in pecans, chicken, celery and onion just until blended.  Stir in grape halves.

Makes 4 to 6 servings.

*  If fresh tarragon is not available you can use 1-1/2 tsp. dried crushed tarragon.