Yield: 4-6 servings

•  4

  cups cubed (½ inch) cooked chicken (about 1 ¾ lb) (I like to brine mine first, then poach it in water for 15 to 20 minutes because I am completely neurotic about chicken getting dried out in any

   
•  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

   
•  ⅔ to ¾

  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

   
•  ½

  teaspoon salt

   
•  ½

  teaspoon black pepper