Cranberry Pecan Chicken Salad

Alas, school has commenced once again... and I'm back to salads and sandwiches for the rest of my living days. But hey, I'm not complaining, especially since my salads will be topped and my sandwiches filled with this glorious chicken salad. Nobody does it like Smitten Kitchen. I've made this chicken salad pretty often, but I guess never gotten around to blogging about it. I really shouldn't have waited to share this one because it is in one word: AMAZING. It probably also has the power to cure the world of AIDS, end world hunger, and bring peace to this world. Ok... maybe not but it really is delicious. I slightly adapted it to fit the current state of my pantry because it really is moldable to what you have on hand. It's yummy with walnuts or pecans, with any vinegar you have on hand, and I often make it with way less mayonnaise for health's sake.

Cranberry Pecan Chicken Salad

Yields: 4 - 6 servings

Slightly adapted from Smitten Kitchen, original recipe can be found here.

Printable Recipe

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: