3 cups uncooked bow tie pasta (cook as directed) 2 cups cubed cooked chicken breasts 1 cup chopped celery ⅔ cup chopped green onions Dressing: 1 cup Mayo zest, juice and pulp from 1.5 lemons 1 T. minced shallot 1-2 T+ fresh tarragon leaves chopped dash of salt ½ to 1 tsp sugar