cranberry-walnut chicken salad
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
Really complicated directions: Toss together all ingredients in a large bowl until combined well.
I like to eat mine on top of chopped Romaine lettuce, or with toasted pocketless pita wedges.
Variations: Are almost endless, but this is particularly good with leftover Thanksgiving turkey and chopped pecans.
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