Wednesday, April 13, 2011

::Cranberry-Nut Chicken Salad::

Alot of comments that people make about the blog are that 1) I post recipes that have ingredients that are easy to find and 2) I post recipes that are "different" and not the traditional ND casserole way. So, this recipe describes both of those comments. My sister introduced me to this recipe; she fell in love with it and so did I. There are two ingredients that, prior to trying this recipe, I had never tasted. My sister got this recipe off of Smitten Kitchen in which it is titled "Cranberry-Walnut Chicken Salad." I changed a few minor things when I made it and I didn't use walnuts so that is why I don't have "walnut" in the title. According to Smitten Kitchen, this recipe is very versatile and you can make changes or add more/different ingredients as you please. There are two ingredients, fresh tarragon and tarragon vinegar, that add the "hmm...what is that ingredient in there?" and and they aren't overpowering but give it a nice flavor. This is also a refreshing salad, with the cranberries and celery. I think this is a good recipe to start off the season of warm temps, as I can see this going to a picnic, summer BBQ, or potluck. When my sister served this to me she served it in pita pockets; which were awesome. Smitten Kitchen said it's good on Romaine lettuce. This is also good on croissants, and croissants and pita pockets make a great serving presentation; if that's what you are looking for. Enjoy!

::Cranberry-Nut Chicken Salad::

4 cups cubed (1/2 inch) cooked chicken (I bought and used the chicken from a rotisserie chicken)
1 cup cashews, chopped (SK uses walnuts)
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped red onion (SK uses shallots)
1 cup dried cranberries
2/3-3/4 cup mayonnaise (I used Miracle Whip) 
3 tablespoons tarragon vinegar (SK says you can use champagne or white wine vinegar work fine too)
2 tablespoons finely chopped fresh tarragon or herb or your choice
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions: Toss together all ingredients in a large bowl until combined well.

Serve in pita pockets, on croissants, your favorite bread, or on top of lettuce.


People ask if I like my IPad and I always say that I do and that I love pulling up recipes and just setting it on my counter to follow from.

I bought a rotisserie chicken from Sam's club and used 4 cups of the meat from it. You can use regular chicken breasts but my sister had made it both ways and says the rotisserie chicken adds a little extra flavor.


...all 4 cups of it.

1 rib celery, wash and cut the ends off.

Like that.

Then dice. I cut in half, then each half into two strips..and then dice.

Like that. I used this cutting board to cut the cooked chicken...that's why you may be thinking "is her cutting board dirty..yuck?!"

Adding the ingredients together.

Then dice the red onion (or shallots if that's what you are using).


1 cup.

I think it looks pretty too!

Such a neat flavor. It's hard to describe! I didn't find this at the Wal Mart I went to (if your initials are L.I....then you are glad Wal Mart doesn't have this! haha) but they had it at Dan's (or something similar would be Hornbacher's, Sunmart, CashWise, Hugo's, etc etc..) by all the other vinegars.

I used this, however, SK's recipe calls or mayonnaise. My husband likes this better and it's healthier than mayonnaise.

Adding more each time! Oh..PS...I used the full  3/4 cups of miracle whip. I started out with the 2/3 and then thought it was a little "dry" so that is why I added the full 3/4.

The fresh tarragon. This can be found in the produce section of the grocery store; where the coolers are at.

Pull the leaves off of the stem as shown above.

Whenever I chop herbs I always bunch them tight and then chop. It just makes it easier. You'll know what I mean if you do it.

The tarragon added!

Salt and pepper to taste!

I had whole cashews so I threw them in my mini chopper.

To chop. At this point I was wondering, since they were salted, if since I already added the salt if adding this would make it really salty. But, not at all. Oh, and you can use whatever nut is your favorite.

Finally ready to mix together!

All mixed up. Ready to sit in the fridge a while before it's served..and ready to enjoy!

1 comment:

  1. This is FANTASTIC!!!!!!!!!!
    I made this on Sunday, I used white wine vinegar instead and used dried tarragon, anywho I have made sandwiches every day for lunch with it!!! SO good and SO easy!