Cranberry-Walnut Chicken Salad

By RoketJSquerl

A fresh take on chicken salad. Crunchy, savory and sweet, all attributes converge in this perfect chicken salad. Whip up a batch anytime for a cool summer dinner, or a casual picnic lunch. This easy dish is a winner for summer potlucks, or an enviable lunchbox delight.

Ingredients

• 1 3/4 Lbs Chicken Breast
• 3/4 Cup Mayonnaise
• 3 Tbsp Champagne Vinegar or White Wine Vinegar
• 1 Cup Walnuts, toasted and chopped
• 1 Cup Celery, diced into small bits
• 1 Cup Dried Cranberries
• 2 Tbsp. Finely Chopped Shallot
• 2 Tbsp. Finely Chopped Fresh Tarragon, or herb of your choice
• 1/2 Tsp. Salt
• 1/2 Tsp. Black Pepper

Details

Servings 4

Preparation

Step 1

Step 1 In large bowl, brine chicken in salt and water solution for 5 to 10 minutes. Remove chicken and discard brine. In large shallow pan, bring water to a simmer (you'll need enough water to submerge chicken). Place chicken in pan and cook 10 to 12 minutes. Remove chicken from pan and let cool on plate. Cut into 1/2-inch cubes. Step 2 In large bowl, combine mayonnaise and vinegar until mayonnaise is thinned. Stir in walnuts, celery, cranberries, shallot, tarragon, salt and pepper. Add chicken, tossing gently until thoroughly coated. Step 3 Place chicken salad on a bed of butter lettuce. Garnish with a sprig of fresh tarragon.