Ingredients:

2 cups chopped, cooked chicken meat

1/4 cup dried cranberries, finely chopped

1 stalk celery, finely chopped

1 teaspoon lemon juice

1/4 cup mayonnaise

2 teaspoons dried tarragon

Salt and pepper to taste

Directions:

Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.

Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

Serves 4.

Ingredients:

1/3 cup mayonnaise

2 tsp. fresh lemon juice

1 tsp. Dijon mustard

1 tsp. extra virgin olive oil

1 T chopped fresh tarragon

1/4 tsp. salt

1/4 tsp. fresh ground pepper

1/8 tsp. ground cayenne pepper

1/8 tsp. paprika

2 lobster tails, thawed if frozen,

4 cup arugula or other lettuce leaves

1 tomato cut into 8 wedges

Directions:

In medium bowl, mix mayo, lemon juice, mustard, olive oil, tarragon, salt, peppers and paprika.

Bring a pot of slightly salted water to boil. Boil lobster tails until just firm and opaque throughout, 8-9 minutes.

Drain and rinse the tails under codl water, (easiest to do with tongs). Cut each tail in half lengthwise right through the shell. (If meat is not opaque all the way through, boil the halved shells for another minute or so).

Scoop lobster meat from shells with your fingers. Cut into bite size pieces. You should have about 2 cups of lobster meat. Gently fold in mayo mixture. Cover and refrigerate for at least 4 hours or overnight.

Put arugula or lettuce leaves on a platter or plates. Top with lobster salad and garnish with tomato wedges.