Chicken Salad with Fennel, Tarragon and Red Grapes

4 cups cubed, cooked organic free-range chicken; about 1 and 3/4 lb. (I prefer chicken thighs, they are not dry and they are cheaper)
1 cup walnuts, toasted and chopped
1 stalk celery, sliced
1 fennel bulb, trimmed and diced small
2 Tbsp. sweet onion, chopped fine
3/4 cup Natural Mayo
3 Tbsp. tarragon or white wine vinegar
2 Tbsp. fresh tarragon, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 cups seedless organic red grapes

Toss together all ingredients except grapes in a large bowl until combined well. Chill in refridgerator. Serve chicken salad on a bed of lettuce with grapes, or add grapes to salad and serve on whole wheat bread as a sandwich or in whole grain Pita bread.

From Pioneer Organics