Tarragon Chicken Salad with Pecans and Cranberries

This is a great chicken salad when you want something that tastes... a little bit artsy.  The warm, homey taste of roasted chicken plays against the tartness of the vinegar, the sweetness from the cranberries, just a bit of crunch - courtesy of the pecans and celery, and in the background... a mildly licorice taste from the fresh tarragon.  Yummmm. It's just like a symphony.  This would also be great with just crackers, or on a pita.

Serves 8 
Ingredients:

• 1 whole roasted, rotisserie chicken (or use 2 whole roasted chicken breasts, bone-in & skin on) 
• 2 stalks of celery, chopped 
• 1 small shallot, finely chopped 
• 2 Tbsp chopped fresh tarragon 
• 1 cup dried cranberries 
• 1 cup toasted pecan halves, chopped 
• 1 tsp kosher salt 
• 1/2 tsp freshly ground pepper 
• 3/4 cup mayonnaise 
• 2 Tbsp tarragon vinegar

If using rotiserrie chicken:

Remove skin and debone the room temperature chicken and discard carcass.  Pull or chop into bite sized pieces.

Shredded rotisserie chicken

Meanwhile, toast 1 cup of pecan halves in a skillet over medium heat for about 4 minutes, or until fragrant. Set aside.

Toasted pecans

Add 1 cup of dried cranberries (I barely had 2/3 cup after Lily got a hold of them!)

Next, chop 2 stalks of celery and place them in a large mixing bowl.

added celery, cranberries

Add 1 small shallot (minced)

1 small shallot

Chop 2 Tbsp of fresh tarragon, and add to the bowl.

fresh tarragon.... from our herb garden

chopped tarragon

Chop the toasted pecans and add them in.  In a separate bowl, add the mayonnaise, vinegar, salt and pepper. Whisk to combine. Add the dressing to the chicken mixture and stir well.

The final chicken salad

Written Method:

If using chicken breasts:

Preheat the oven to 425 degrees. Drizzle the chicken breasts with olive oil and season generously with some kosher salt and freshly ground pepper. Place on a baking sheet and roast for 45 minutes, or until cooked through. Remove from the oven and let them cool to room temperature.   When the chicken is cool, remove the skin and shred, or cut the breast meat into small pieces. Place into a large mixing bowl and add the celery, shallot, tarragon, cranberries and pecans.  Chill for at least one hour, for the flavors to blend and serve.

If using rotiserrie chicken:

Remove skin and debone the room temperature chicken and discard carcass.  Pull or chop into bite sized pieces.   Meanwhile, toast 1 cup of pecan halves in a skillet over medium heat for about 4 minutes, or until fragrant. Set aside.

Add 1 cup of dried cranberries.  Next, chop 2 stalks of celery and place them in a large mixing bowl.  Add 1 small shallot (minced).  Chop 2 Tbsp of fresh tarragon, and add to the bowl.  Chop the toasted pecans and add them in.In a separate bowl, add the mayonnaise, vinegar, salt and pepper. Whisk to combine. Add the dressing to the chicken mixture & stir well.

For more great recipes, please visit my Recipe Index!

Here are a few bonus recipes:

• Ham, Caramelized Onion and Gruyere Quiche 

 

• Oven Baked Chicken Fajitas 

 

• Lily's Blackberry Cobbler