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 |
