Tarragon Chicken Salad with Cranberries

I wanted to change up my go to chicken salad recipe for the fall and came across a similar recipe calling for tarragon after watching Barefoot Contessa show me that tarragon in chicken salad can be a secret ingredient.  This one sounded delicious and I changed it up just a smidge for our tastes.  It also calls for pecans, which I thought would be great in it, but The Dish Washer would have complained all day.  So, I opted to leave them out.

Tarragon Chicken Salad with Cranberries

2 whole chicken breasts, bone in and skin on
2 stalks celery, finely chopped
1 shallot, chopped
1 tsp. dried tarragon
1 c. dried cranberries, chopped chunky
1 c. toasted pecan halves, chopped
3/4 c. mayo
1 tsp. apple cider vinegar
salt and pepper to taste

Place chicken on roasting pan and drizzle with olive oil.  Season with salt and pepper and roast at 425 for 45 minutes or until cooked through.  Allow to cool completely.  Once cool, remove skin and shred or chop chicken, whichever you prefer.

In a small bowl, whisk mayo, apple cider vinegar and salt and pepper.  Set aside.  In a larger bowl, combine, chicken, celery, shallot, tarragon, cranberries and pecans.  Pour dressing over and mix well.