Tarragon Chicken Salad With Cranberries

Sometimes we need something we can fix ahead for a meal that is quick to make.  Who am I kidding?  We look for that everyday as we think about what to fix for lunch or dinner.  We want it to be tasty and we want it to look appealing.  It doesn't hurt, either, if it makes good left overs.  And sometimes we just don't want a heavy meal.  This is where this salad is just what you need for those days. You can make it extra easy on yourself by using store bought rotisserie chicken. ( I won't tell if you won't.)

 

 

 

 

               Tarragon Chicken Salad With Cranberries

             Ingredients:

             4 cups cooked, shredded chicken

2 tablespoons Joe and Son’s Tarragon Olive Oil

1/2 cup onion, finely diced

1/2 cup dried cranberries

       1/2 cup celery, diced into small pieces

3 Tablespoons Joe and Son’s Cranberry Pear Balsamic Vinegar

1/2 cup chopped pecan pieces

1/2  to 1/3 cup mayonnaise

2  tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper, to taste

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Pour the Tarragon Oil into a sauté pan and warm to a medium heat.   Add the shredded chicken  and stir until the chicken is warm and fully coated with the Tarragon Olive Oil.  Set aside in a large bowl. 

In another pan, pour the Balsamic Vinegar and warm to a medium heat.  Stir for about 5  minutes until the Vinegar begins to slightly thicken.  Add the onions, cranberries and celery.  Continue to cook until the vinegar reduces by 1/2 in volume. Add salt and freshly ground black pepper to taste.  Add the chopped pecan pieces.

           Add the cranberry mixture to the chicken in the large bowl and add

           the  mayonnaise and parsley.  Stir to mix well.  

           Refrigerate until ready  to serve.

         May be served over a bed of lettuce or as a sandwich filling.