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Ingredients

• Cranberry-walnut chicken Salad
• Adapted quite loosely from Gourmet
• Makes 4 to 6 servings.
• 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) (I like to brine mine first, then poach it in water for 15 to 20 minutes because I am completely neurotic about chicken getting dried out in any way.)
• 1 cup walnuts, toasted and chopped
• 1 celery rib, diced into small bits (1 cup)
• 2 or more tablespoons finely chopped shallot
• 1 cup dried cranberries
• 2/3 to 3/4 cup mayonnaise
• 3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
• 2 tablespoons finely chopped fresh tarragon or herb or your choice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Description

Cranberry-Walnut Chicken Salad Adapted Quite Loosely From Gourmet Very Tasty Recipe.

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