Crunchy Chicken Tarragon Salad - Kidney Kitchen

Ingredients

• 1 medium egg
• 2 teaspoons lemon juice, fresh squeezed
• Dash of sea salt
• 1 cup sunflower or other vegetable oil
• 3 medium (360 grams) Chicken breast, skinless, cooked, bite-sized cubes
• 1 cup green or red grapes, sliced in half
• ⅓ cup walnuts or pecans, coarsely chopped
• 2 ribs celery, sliced thinly
• ¼ cup tarragon leaves, chopped
• ½ teaspoon sumac