Recipe by Jean DeForest
2 cups Zorn’s cooked chicken, cubed
(you can use either fried or rotisserie breasts)
2 celery stalks, diced
1/3 cup dried cranberries
1/4 cup walnuts, chopped
2 tablespoons dried Tarragon
Salt to taste
Black pepper to taste
3/4 – 1 cup mayonnaise or to taste
Mix first seven ingredients together.
Add mayonnaise and combine thoroughly.
