I kept the grapes whole because I usually let my salad marry together for hours and I did not want the grapes to make it soggy. This salad was so refreshing. The crunchiness of the celery, the saltiness of the chicken with the sweetness of the red grapes bursting in your mouth with every bite. So delicious.
2 cups cooked chicken, shredded
2 tablespoons low fat mayonnaise
1 teaspoon dried tarragon
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup celery, chopped
1 cup of small red grapes, whole
In a large bowl combine chicken, mayonnaise, tarragon, salt, pepper, celery and grapes. Mix well to distribute all ingredients. Cover and refrigerate for several hours or over night to let all flavors marry.
Serve alone on lettuce or on a sandwich.