Directions
1.Prepare the Chicken: Cook the chicken breasts by boiling them in a pot of salted water for about 15-20 minutes until fully cooked. Allow to cool, then shred into bite-sized pieces.
2.Chop the Vegetables: Finely chop the celery and red onion, setting them aside.
3.Mix the Dressing: In a medium bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar. Whisk until smooth and season with salt and pepper.
4.Combine Ingredients: In a large mixing bowl, add shredded chicken, chopped celery, red onion, chopped pecans, and dried cranberries. Pour the dressing over and stir gently.
5.Toss the Salad: Gently fold the ingredients until well coated with dressing.
6.Chill and Serve: Refrigerate for at least 30 minutes before serving. Serve chilled on a bed of greens or in a sandwich.
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