Cranberry-Walnut Chicken Salad

By MJH

Ingredients

• Variations:
• 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
• 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
• I like to eat mine on top of chopped Romaine lettuce, or with toasted pocketless pita wedges.
• Are almost endless, but this is particularly good with leftover Thanksgiving turkey and chopped pecans.
• Grapes instead of cranberries

Details

Adapted from smittenkitchen.com

Preparation

Step 1

Really complicated directions:

Toss together all ingredients in a large bowl until combined well.

Serve on top of chopped Romaine lettuce, or with toasted pocketless pita wedges.