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from Joe's cookbook

cranberry-walnut chicken salad | smitten kitchen




  • 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) (I like to brine mine first, then poach it in water for 15 to 20 minutes because I am completely neurotic about chicken getting dried out in any way.)
  • 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
  • Preparation:
    1. Really complicated directions: Toss together all ingredients in a large bowl until combined well.
    2. I like to eat mine on top of chopped Romaine lettuce, or with toasted pocketless pita wedges.
    3. Variations: Are almost endless, but this is particularly good with leftover Thanksgiving turkey and chopped pecans.

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    modified: 2018.06.10 | created: 2012.02.26

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