Chicken Salad E-a-s-y

Chicken Salad is not only easy to prepare, but even better when you don't have to cook the chicken. That's right. No cooking — doesn't that  sound easy?

No, 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.