Part sweet, part savory, this basic salad can be consumed for either a hearty lunch or a light dinner. Variations are almost endless, but this salad is particularly good with leftover turkey and chopped pecans.

Cranberry-Walnut Chicken Salad

Makes 4 to 6 servings

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)

1 cup walnuts, toasted and chopped

1 celery rib, diced into small bits (1 cup)

2 or more tablespoons finely chopped shallot

1 cup dried cranberries

2/3 to 3/4 cup mayonnaise

3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too

2 tablespoons finely chopped fresh tarragon or herb or your choice

1/2 teaspoon salt

1/2 teaspoon black pepper

Cook the chicken.  For extra moist chicken brine the breast first by creating a solution of water and salt.  Let sit in Brine for 5-10 minutes.  Then poach in a shallow pan of simmering water until cooked through, 5-8 minutes.

Toss together all ingredients in a large bowl until combined well.

Place chicken salad on a bed of chopped Romaine lettuce, or with toasted pocketless pita wedges.