3 cups picked meat from a whole roasted or rotisserie chicken, discard all skin and bones
½ cup of your favorite mayonnaise
1.5 tablespoons Dijon mustard
3 tablespoons tarragon leaves, chopped
2 tablespoons picked dill, chopped
juice of 1 lemon
½ cup dried cranberries, pulsed in a food processor for 20-30 seconds
¼ cup chopped candied pistachios
2 tablespoons sugar
½ cup pistachios
Mix all ingredients together, keep cold.
Heat the sugar in a nonstick sauté pan over medium heat until the sugar begins to melt. Swirling the pan, allow the sugar to caramelize. As the sugar becomes golden, stir in the pistachios and mix to evenly coat the nuts in the sugar. Pour the caramelized nuts out onto a Silpat or cookie sheet. Allow to cool completely then finely chop.