Chicken salad is perfect this time of year, especially if you start with a rotisserie chicken. According to an article in the Wall Street Journal, rotisserie chickens “emerged as a supermarket staple in the 1990s, paving the way for the array of prepared foods that grocery stores sell today.” I buy one at least once a week, and it’s an easy shortcut to a tasty meal.
This chicken salad is a favorite of ours, with lots of textures and flavors to keep it interesting. We don’t like it too mayonnaise-y, but you may wish to add extra mayo for a creamier chicken salad.
TARRAGON CHICKEN SALAD WITH CRANBERRIES AND PECANS
Author: Tag Sale Tastes
Ingredients
- 2 cups shredded rotisserie chicken breast
- ¼ cup chopped pecans
- ¼ cup chopped dried sweetened cranberries
- 1 tablespoon chopped fresh chives
- 2 tablespoons fresh tarragon or 2 teaspoons dried
- ½ cup mayo (more, if desired)
- 1 tablespoon champagne or rice wine vinegar
- Salt and pepper, to taste
Instructions
- Combine all ingredients in a medium bowl and mix until thoroughly combined. Season with salt and pepper, to taste. Refrigerate until ready to serve.