Cranberry-walnut Chicken Salad
Photo © Deb Perelman
- 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
- Produce
- Celery, rib (1)
- Cranberries, dried (1 cup)
- Shallot (2 tablespoons)
- Walnuts, toasted and chopped (1 cup)
- Meat
- Cubed (1/2 inch) cooked chicken, cooked (4 cups)
- Condiments
- Mayonnaise (2/3 cup)
- Tarragon vinegar (3 tablespoons)
- Cooking & Baking
- Black pepper (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Other
- 2 tablespoons finely chopped fresh tarragon or herb or your choice
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published October 15, 2008 (4 years ago).
87 people saved this recipe.
