cranberry-walnut chicken salad

Ingredients in this Recipe

1 celery rib, diced into small bits (1 cup)
1 cup dried cranberries
1 cup walnuts, toasted and chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
2 or more tablespoons finely chopped shallot
2 tablespoons finely chopped fresh tarragon or herb or your choice
2/3 to 3/4 cup mayonnaise
3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) (I like to
mine first, then poach it in water for 15 to 20 minutes because I am completely neurotic about chicken getting dried out in any way.)

See Full Recipe at Smitten Kitchen