Ingredients

• 1 tablespoon butter  
• 3/4 cup chopped pecans
• 1 cup light mayonnaise  
• 3 tablespoons chopped fresh tarragon
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice  
• 4 cups chopped cooked chicken breasts
• 1 1/2 cups diced Granny Smith apples  
• 1 cup diced celery  
• 1/4 cup finely chopped red onion

Preparation

1. Melt butter in a small skillet over medium-low heat. Add pecans, and cook, stirring constantly, 6 to 8 minutes or until toasted and fragrant.
2. Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in chicken and next 3 ingredients just until blended. Add salt and freshly ground pepper to taste. Cover and chill 2 to 24 hours; stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.