Cranberry Pecan Chicken Salad Guide

Cook and cool chicken breast completely, then shred or dice into uniform bite-sized pieces. Season lightly with salt and pepper.

Place chopped pecans in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring frequently until fragrant and golden. Set aside to cool.

In a bowl, whisk together $\frac{1}{2}$ cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp honey, salt, and black pepper until smooth.

In a large mixing bowl, combine diced chicken, dried cranberries, cooled toasted pecans, finely chopped celery, and red onion.

Pour dressing over chicken mixture and fold gently until coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled in croissants, pita pockets, tortilla wraps, lettuce cups, or over a bed of mixed greens.