Chicken Salad with Tarragon, Pecans, and Cranberries
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Chicken Salad with Tarragon, Pecans, and Cranberries
Ingredients
- Skin-On Chicken Breasts - 2 pieces
- Shallot - 1 piece
- Celery salt - 2 stalks
- Tarragon - 0.7 oz
- Dried cranberries with sugar - 2.3 oz
- Pecan - 1 cup
- Salt - to taste
- Ground Black Pepper - to taste
- Mayonnaise - 4.8 oz
- Tarragon - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 392°F. Drizzle the chicken breasts with olive oil and generously season with salt and freshly ground pepper. Place on a baking sheet and roast for 45 minutes until cooked through. Remove from the oven and let cool to room temperature.
Step 2
Once the chicken has cooled, remove the skin and chop the breasts into small pieces. Place in a large bowl, add the chopped celery, minced shallot, tarragon, cranberries, and pecans.
Step 3
In a separate bowl, whisk together the mayonnaise, vinegar, salt, and pepper. Add the dressing to the chicken and mix well.
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