, it's not uncooked chicken but rotisserie-cooked chicken bought from the supermarket. We usually buy the largest one available and find ways to use it in 3 or 4 meal plans during the week. In many ways, it's easier than cooking chicken several times a week.
The recipe isn't unique. An online search found ones that added lemon or lime juice, even turmeric or curry power. Those were not my style.
Instead, I opted for one that would use pantry staples I already had available. And, I learned about thinning the mayo with tarragon or white wine vinegar. (Luckily I already had at least one of those vinegars.)
Chicken Salad with Cranberries & Walnuts
Makes 4 to 6 servings
- 4 C cubed (1/2 inch) cooked chicken (about 1 3/4 lb
- 1 C walnuts, toasted and chopped
- 1 celery rib, diced into small bits (1 cup)
- 1 C dried cranberries
- 2/3 to 3/4 C mayonnaise
- 3 TBSP tarragon vinegar or white wine vinegar
- 2 TBSP finely chopped fresh tarragon/herb of your choice
- 1/2 tsp salt
- 1/2 tsp black pepper
Here's the uncomplicated mixing directions — toss all ingredients together lightly in a large bowl until combined well. Refrigerate until serving.
There are numerous variations possible. For example, some include Dijon mustard and dill — I know we'll be trying others this summer season.
We enjoyed this version over a bed of spring greens with some apple slices added.
Dinner made easy and (very) simple. This is our favorite type of warm weather meal planning.