Chicken salad is versatile and easy to make. It's good for entertaining, quick solo meals, sandwiches, and even eating on its own.
I always make chicken salad when I have leftover chicken on-hand, either from making chicken stock or from roasting a whole chicken. But if you want to prepare this from scratch, you can cook chicken breasts thoroughly under the broiler or sauté them in a nonstick skillet using a small amount of oil until fully cooked.
Water chestnuts, despite their name, are nut-free; almonds are a possible substitution for people without nut allergies.
- 2 to 3 large chicken breasts, fully cooked, cut into 3/4-inch dice (about 3 cups)
- 1 1/4 c mayonnaise (add more if salad seems dry)
- 1/2 c dried cranberries
- 1 small can water chestnuts, diced (8 oz.) or 1/2 c toasted almonds
- 3 sprigs fresh tarragon, minced (approx. 3 Tbsp.), or 1 Tbsp. dried tarragon
- salt and pepper (to taste)
In a serving bowl, combine chicken, mayonnaise, cranberries, water chestnuts or almonds, and tarragon. Mix thoroughly; add more mayonnaise if needed. Taste for salt and pepper and season as desired. Serve chilled. Will keep in the refrigerator for about one week.
Serves four to six as a main dish or appetizer salad; makes six to eight sandwiches.
