Tarragon Chicken Salad with Pecans & Cranberries

I got this recipe from my BIL years ago. I have made it endless times. Now, with a slight autumn update, by adding in some cranberries & pecans. I often serve it on a dense wheat bread, such as Eli's health loaf. But, it's also great in a pita, or on a green salad. It tastes even better as it sits, so make it ahead.

Begin by preheating the oven to 425 degrees. Take 2 whole bone-in, skin on chicken breasts & place them on a baking sheet. Drizzle them with olive oil & season generously with some kosher salt & pepper. Roast for 45 minutes, or until cooked through. When done, remove from the oven & let them cool to room temperature. Meanwhile, toast 1 cup of pecan halves in a skillet over medium heat for about 4 minutes, or until fragrant. Set aside.

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

Add 1 small shallot {minced} & 1 cup of dried cranberries.

Chop 2 tablespoons of fresh tarragon,

and add to the bowl.

Chop the toasted pecans & add them in.

When the chicken is cooled, remove the skin & chop into small chunks. Add to the bowl. Then, in a separate bowl, add 3/4 cup of mayonnaise,

2 tablespoons of tarragon vinegar, 1 teaspoon of kosher salt & a 1/2 teaspoon of freshly ground pepper. Whisk to combine.

Add the dressing to the chicken mixture & stir well.

Chill for at least one hour, for the flavors to blend {if possible} & serve.

Tarragon Chicken Salad with Pecans & Cranberries

Serves 8

2 whole chicken breasts, bone-in & skin on
2 stalks of celery, chopped
1 small shallot, finely chopped
2 tablespoons of chopped fresh tarragon
1 cup dried cranberries
1 cup toasted pecan halves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup mayonnaise
2 tablespoons tarragon vinegar

Preheat the oven to 425 degrees. Drizzle the chicken breasts with olive oil & season generously with some kosher salt & freshly ground pepper. Place on a baking sheet & roast for 45 minutes, or until cooked through. Remove from the oven & let them cool to room temperature.
When the chicken is cool, remove the skin & shred, or cut the breast meat into small pieces. Place into a large mixing bowl & add the celery, shallot, tarragon, cranberries & pecans.
In a separate bowl, add the mayonnaise, vinegar, salt & pepper. Whisk to combine. Add the dressing to the chicken mixture & stir well.
Click here for the printable recipe.