Chicken Salad Recipe

This is a delicious chicken salad recipe, but it is best made a day ahead of time.

500g (or approx 1 pound) chicken breast, boneless & skinless
2/3 cup celery, chopped
½ cup cranberries, dried
½ cup pecans or pine nuts, toasted and chopped
½ cup sour cream
1 shallot, finely chopped
1 lemon, juiced
1 tablespoon tarragon leaves (fresh is definitely best in this case), finely chopped
salt & pepper, to taste

To roast the chicken:
Preheat oven to 190 degrees Celcius (or approx 375 degrees F).
Use cooking oil spray to lightly coat a shallow roasting dish.
Place chicken in roasting dish and pour over the juice from the lemon.
Sprinkle with salt & pepper to taste.
Roast the chicken - uncovered - for 45 minutes.
Remove from the oven and allow to cool before chopping.

To prepare the salad:
In a large salad or serving bowl, combine the chopped chicken with the celery, cranberries, pecans (or pine nuts), chopped shallot, tarragon leaves, sour cream and salt & pepper.
Toss gently.
Refrigerate for at least a few hours - but preferably overnight - to allow the flavours to blend and settle before serving.

Serves: 4.