Chicken Salad with Tarragon, Pecans and Dried Cranberries

adapted by There's Always Thyme to Cook

3 cups diced cooked chicken
1/4 cup dried cranberries
1/4 cup pecans, optional
about 4 -6 tablespoons mayonnaise (more or less to taste)
2 tablespoons chopped, fresh tarragon
salt and pepper, to taste
some chopped celery (optional)

In a bowl combine the ingredients. Chill and serve.

Sub walnuts, grapes, apples, whatever you like.