Friday, June 5, 2009

Cranberry-Walnut Chicken Salad

Cranberry-Walnut Chicken Salad


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 TB white wine vinegar
2 TB finely chopped fresh tarragon or herb or your choice
1/2 tsp salt
1/2 tsp black pepper


Toss together all ingredients in a large bowl until combined well. Makes 4 to 6 servings.
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