Providence Chicken Salad

While I was in Texas, my cousin Amie had a house warming party to celebrate her new home in Providence. We decided to whip up a few hors d'oeuvres style dishes to serve. I do not remember how we decided on Chicken Salad but what resulted was a really good version. We served it as a 'dip' of sorts by putting it in a bowl and surrounding it with various crackers. It worked. And, as always, I improvised on a recipe found from somewhere on the web and am now giving it its own name in honor of the place where it was created - Providence. Sounds delightful, does it not?

PROVIDENCE CHICKEN SALAD

4 boneless, skinless chicken breasts, broiled and chopped or shredded

2/3 to 3/4 cup mayonnaise (we used fat free and it was actually good! I think any variation on mayo would work, including the non-dairy versions)

1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits
2 or more tablespoons finely chopped shallot
1 cup dried cranberries or cran-raisins
3 tablespoons white wine vinegar (or terragon or champagne vinegar)
2 tablespoons finely chopped fresh tarragon or herb or your choice1/2 teaspoon salt
1/2 teaspoon black pepper1/8 (or less) teaspoon cinnamon *A dusting of cinnamon is good, do not overdo this or the cinnamon will over-power the salad.

Stir everything together, tasting as you go. You may need to add more seasoning or moisture depending on the outcome of your chicken.

This will make about 4-5 sandwiches or a generous bowl of salad that can be served with good crackers, crusty bread, or pieces of sturdy endive.