Walnut Cranberry Chicken Salad

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I had a few chicken breast left over after making a chicken caesar salad last night. I needed to find a recipe with the following requirements: low hassle prep and clean-up, few ingredients and tasty (of course).

Jackpot! Smitten Kitchen’s chicken salad recipe was just what I was looking for. I had all of ingredients all ready in my cupboard and the best part is the one step-direction: combine all ingredients then eat.

That’s what I’m talkin’ about.

why does our lamp give off that orange glow? i promise it wasn't this color.
why does our lamp give off that orange glow? i promise it wasn't this color.

Ingredients
2 chicken breasts, cooked chicken. I brined then poached the chicken
1 cup walnuts, toasted and chopped
1 celery rib, diced
2 T. chopped onions or shallots
1 cup dried cranberries
2/3 cup mayonnaise (I even found this to be a little too mayonnaise-y)
3 T. white wine vinegar
2 T. tarragon
salt and pepper to taste
Toasted slices of rosemary bread

Directions
1. Combine all ingredients in a bowl. Place on toasted bread and voila! Enjoy!

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3 Comments Add yours

  1. Kate says:

    That looks really yummy! Also, I admire you making something out of left overs that is good enough to blog about. That’s tough.

  2. Tim says:

    Have you tried adjusting the white balance on your camera? I find that gets rid of most off colours in various lighting conditions.

    It looks tasty anyway 🙂

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