Cranberry-Walnut Chicken Salad

I love chicken salad, but I'm very picky about the ingredients.  I make this in my food processor about twice a month.  It is great served on lettuce wraps, pita bread, croissants, whole wheat bread, or even plain. It is best made with "real" chicken, but to save time I use Swan.son's canned chicken (2 large cans)....I know, *gasp*....lol.

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise (I use olive oil mayo)
3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
2 tablespoons finely chopped fresh tarragon or herb or your choice
1/2 teaspoon salt
1/2 teaspoon black pepper

Photo and recipe courtesy of http://smittenkitchen.com

Toss together all ingredients in a large bowl until combined well.  I use my food processor, but be careful not to purée it.  Add other ingredients if you like.  Enjoy!