TARRAGON CHICKEN SALAD WITH CRANBERRIES AND PECANS

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.

5 from 1 reviews
TARRAGON CHICKEN SALAD WITH CRANBERRIES AND PECANS
Author: 
 
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
  1. Combine all ingredients in a medium bowl and mix until thoroughly combined. Season with salt and pepper, to taste. Refrigerate until ready to serve.

 

I'd love to hear from you!

This site uses Akismet to reduce spam. Learn how your comment data is processed.