Southern Honey-Chicken Salad

• 4 cups chopped cooked chicken
• 3 celery ribs, diced (about 1 cup)
• 1 cup sweet dried cranberries, coarsely chopped
• 1/2 cup toasted pecans, coarsely chopped
• 1 1/2 cups light mayonnaise
• 1/3 cup honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
2. Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.
3. Combine first 4 ingredients (chicken, celery, cranberries, and pecans).
4. Whisk together mayonnaise and next 3 ingredients until mixed.
5. Add to chicken mixture, stirring gently until combined.
6. Garnish with additional pecans, if desired.
7. Chill 1-2 hours before serving with crackers or on individual salad greens.

chicken, celery, sweet dried cranberries, pecans, light mayonnaise, honey, salt, pepper

Taken from www.food.com/recipe/southern-honey-chicken-salad-315670 (may not work)