cranberry pecan chicken salad

Ingredients

• 3 cups cooked chicken, shredded or diced
• ½ cup dried cranberries
• ½ cup chopped pecans
• ½ cup celery, diced
• ¼ cup red onion, finely chopped

Dressing

• ¾ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine chicken, cranberries, pecans, celery, and onion.
2. In a separate bowl, whisk mayo, Dijon mustard, lemon juice, salt, and pepper.
3. Pour dressing over chicken mixture and stir until coated.
4. Chill 30 minutes before serving.

Serving Ideas

• Croissant sandwiches
• Lettuce wraps
• Stuffed in tomatoes
• With crackers or toasted bread