Creamy tarragon chicken salad with celery, walnuts and dried cranberries is full of flavor and a crowd-pleaser. Make-ahead recipe for easy entertaining.
Leftover chicken, such as from a rotisserie chicken works well in this salad. To poach boneless, skinless chicken breasts, place 3-4 chicken breasts in a pot and cover with water. Bring water to a boil and then reduce the heat to low. Cover and cook for about 10-12 minutes or until the chicken is no longer pink. After the chicken cools, shred it with a fork or dice it.