Tarragon Chicken Salad With Pecans & Cranberries

1. 1

   Preheat the oven to 425 degrees. Drizzle the chicken breasts with olive oil and season generously with some kosher salt and freshly ground pepper. Place on a baking sheet and roast for 45 minutes, or until cooked through. Remove from the oven and let them cool to room temperature.

2. 2

   When the chicken is cool, remove the skin and shred, or cut the breast meat into small pieces. Place into a large mixing bowl and add the celery, shallot, tarragon, cranberries and pecans.

3. 3

   In a separate bowl, add the mayonnaise, vinegar, salt and pepper. Whisk to combine. Add the dressing to the chicken mixture and stir well.

* Per serving · 4 servings · Values may vary.

No additional tips available.