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Tarragon Chicken Salad with Pecans & Cranberries

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

An easy and delicious chicken salad with a fall twist.

Ingredients

  • 2 whole Chicken Breasts, Bone-in, Skin On
  • 2 stalks Celery, Chopped
  • 1 whole Small Shallot, Finely Chopped
  • 2 Tablespoons Chopped Fresh Tarragon
  • 1 cup Dried Cranberries
  • 1 cup Toasted Pecan Halves, Choppped
  • ¾ cups Mayonnaise
  • 2 Tablespoons Tarragon Vinegar
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Pepper

Preparation

Preheat the oven to 425 degrees. Drizzle the chicken breasts with olive oil and season generously with some kosher salt and freshly ground pepper. Place on a baking sheet and roast for 45 minutes, or until cooked through. Remove from the oven and let them cool to room temperature.

When the chicken is cool, remove the skin and shred, or cut the breast meat into small pieces. Place into a large mixing bowl and add the celery, shallot, tarragon, cranberries and pecans.

In a separate bowl, add the mayonnaise, vinegar, salt and pepper. Whisk to combine. Add the dressing to the chicken mixture and stir well.

3 Comments

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wendistar on 4.16.2011

Made this last weekend for a beach trip, it’s delicious! Making it again this weekend too.

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mrshutch on 2.5.2010

I just made this and it is DELICIOUS! It’s a little different than most chicken salads I’ve had, but in a very, very good way! When you first taste it, you think, “hmmm… this is different…” and then as you chew you realize that it is different because it is so much more amazing than any other chicken salad you’ve ever had!

Recipe note- I used boneless skinless chicken breasts and it still turned out tender and great.

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Beignets&Lattes on 10.7.2009

This looks awesome. I will make this very very soon!

2 Reviews

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angiecooks on 9.6.2010

I joined specifically to review this recipe. I’m making this for probably the 10th time today–it is sooooo delicious. It also has changed the way I cook chicken for multiple applications, as I find the roasted chicken so much yummier than poached chicken. I confess that I always leave the fresh tarragon out, but it is still yummy.

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sp3021 on 7.20.2010

This was really good! I halved the recipe, still great. Making it again tonight, but the lazy way – rotisserie chicken!

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