Main:

2 cups cooked chicken breast (shredded or diced)

1/2 cup dried cranberries

1/2 cup pecans (roughly chopped, toasted if preferred)

1/3 cup celery (finely diced)

2 tbsp red onion (finely chopped, optional)

Dressing:

1/2 cup mayonnaise (or Greek yogurt for lighter version)

1–2 tbsp honey (adjust to taste)

1 tsp Dijon mustard

1 tsp lemon juice

Salt & black pepper to taste

Optional add-ins:

1/4 cup grapes (halved)

Fresh parsley (chopped)

A pinch of garlic powder

Prepare chicken

Use cooked, cooled chicken breast. Shred or dice into bite-sized pieces.

Toast pecans (optional but recommended)

Lightly toast in a dry pan for 3–5 minutes until fragrant. Let cool.

Mix dressing

In a bowl, whisk together mayonnaise, honey, Dijon mustard, lemon juice, salt, and pepper.

Combine ingredients

In a large mixing bowl, add chicken, cranberries, pecans, celery, and onion.

Add dressing

Pour dressing over mixture and stir until evenly coated.

Chill

Refrigerate for at least 20–30 minutes for best flavor.