Tarragon Chicken Salad With Pecans & Cranberries

• 2 whole Chicken Breasts, Bone-in, Skin On
• 2 stalks Celery, Chopped
• 1 whole Small Shallot, Finely Chopped
• 2 Tablespoons Chopped Fresh Tarragon
• 1 cup Dried Cranberries
• 1 cup Toasted Pecan Halves, Choppped
• 3/4 cups Mayonnaise
• 2 Tablespoons Tarragon Vinegar
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Pepper

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

chicken breasts, stalks celery, shallot, fresh tarragon, cranberries, mayonnaise, tarragon vinegar, kosher salt, freshly ground pepper

Taken from tastykitchen.com/recipes/salads/tarragon-chicken-salad-with-pecans-cranberries/ (may not work)