Chicken Salad with Walnuts and Grapes

Chicken Salad with Walnuts and Grapes:
4 cups cubed (1/2 inch) cooked chicken (about 1 1/2 pound)
1 cup walnuts, toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices
2-4 tablespoons chopped red onion
1-2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar (or red wine vinegar)
1 tablespoon of honey
1 tablespoon of olive oil
3 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper


Marinate chopped onion in a mixture of vinegar, honey and olive oil in a medium sized bowl. Broil walnuts in oven until toasted about 15 minutes. While the nuts are broiling combine all the other ingredients except the mayo and onion mixture. Don't forget to check the walnuts frequently.  Let walnuts cool while you thoroughly mix mayo into onion mixture. Stir all ingredients together and serve with chopped lettuce.