Adapted from My Beverly Hills Kitchen by Alex Hitz, by permission of Knopf, a division of Random House LLC. From Alex: This is perfect as a light lunch, or on a cucumber round as a passed cold summer Hors d'oeuvre. It seems I just can't stay away from pecans, and the roasting of them for this dish brings a subtle but nutty flavor that beautifully complements the lightness the lemon juice imparts. And the fresh tarragon provides an aromatic, slightly bittersweet flavor to the finish.
2 pounds cooked chicken or just buy a rotisserie chicken
1⁄4 cup diced celery
1⁄4 cup diced yellow or white onions
3⁄4 cup mayonnaise
1 tablespoon plus 1 1⁄2 teaspoons lemon juice
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄4 cup chopped roasted pecans
2 tablespoons chopped tarragon
"Pull" the chicken so that it becomes shredded. In a large mixing bowl, combine all the ingredients. In a food processor fitted with a metal blade, pulse the mixture to your desired consistency or simply keep it as it is. Serve the salad over a bed of lettuce.
Recipe, kosher, poultry