Cranberry Pecan Chicken Salad
Yields: 4 - 6 servings
4 cups of cubed (1/2 inch) chicken, about 1 3/4 lbs.
1 cup pecans, toasted and roughly chopped (walnuts are good also)
1 celery rib, diced
2 tbsn. finely diced shallot
1 cup dried cranberries
1/3 - 2/3 cup of mayonnaise, depending on your preference
3 tbsn. red wine vinegar
2 tbsn. fresh chopped tarragon or herb of your choice
1/2 tsp. salt
1/2 tsp. pepper
All of the ingredients before mixing:
Toss all ingredients in a large bowl until well combined. Enjoy on top of some leafy greens or some nice, crusty bread. Enjoy!
The finished product: