CRANBERRY-WALNUT CHICKEN SALAD

Makes 4 to 6 servings.

4 cups cubed (1cm) cooked chicken (about 1 ¾ lb)

1 cup walnuts, toasted and chopped

1 celery rib, diced into small bits (1 cup)

2 Tbsp finely chopped shallot

1 cup dried cranberries

¾ cup mayonnaise

3 Tbsp white wine vinegar

2 Tbsp finely chopped fresh tarragon or herb or your choice

Salt and freshly-ground black pepper

Really complicated directions: Toss together all ingredients in a large bowl until combined well.

Eat on top of chopped Romaine lettuce, or with toasted pocketless pita wedges.