Cranberry Chicken Salad

I made this the other day when a friend came over for lunch. Delicious! It would be a great way to use up leftover turkey, too.

• 4 cups cubed (1/2 inch) cooked chicken
• 1 cup walnuts, chopped
• 2 stalks of celery, chopped
• 2 whole green onions, chopped
• 1 cup dried cranberries
• 2/3 to 3/4 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons finely chopped fresh tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon celery seed
  
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
  

Toss all ingredients in a large bowl until well combined.

Refrigerate for at least an hour before serving. It's better if it chills overnight!

Great in a sandwich or with salad greens. We had it on a bed of baby spinach and mixed greens, with a little poppy seed dressing and some grapes and crackers on the side.

Makes 4 to 6 servings.