This variation of chicken salad is delicious in a sandwich, or as a salad with greens.
In a large bowl, combine the chicken, mayonnaise, celery, tarragon, mustard, and lemon juice, folding the ingredients together until well mixed. Season with salt and pepper, then fold in the dried cranberries, pecans and scallions.
The salad is ready to serve, or refrigerate in an airtight container for up to 3 days. We love this equally on low FODMAP sandwich bread or on a bed of lettuce.
Fructans: