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Excerpted from My Beverly Hills Kitchen by Alex Hitz, Copyright © 2012 by Alex Hitz, by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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.

Ingredients

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 Perfect Homemade Mayonnaise or Hellman's
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

Directions


"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.

Notes

Recipe, kosher, poultry

2 pounds cooked chicken or just buy a rotisserie chicken  

14 cup diced celery

14 cup diced yellow or white onions

34 cup Perfect Homemade Mayonnaise (LINK to recipe) or Hellman’s

1 tablespoon plus 1 12 teaspoons lemon juice

12 teaspoon salt

14 teaspoon ground black pepper

14 cup chopped roasted pecans

2 tablespoons chopped tarragon

 
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