Chicken Salad with Tarragon, Pecans, and Cranberries
Salads • French
Description
Chicken Salad with Tarragon, Pecans, and Cranberries
Ingredients
- Skin-On Chicken Breasts 2 pieces
- Shallot 1 piece
- Celery salt 2 stalks
- Tarragon 0 oz
- Dried cranberries with sugar 0 oz
- Pecan 1 cup
- Salt to taste
- Ground Black Pepper to taste
- Mayonnaise 5 oz
- Tarragon 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 390°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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