Cranberry Chicken Salad Recipe

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2 chicken breasts (or 3 cups cooked shredded chicken)

2 stalks celery (minced)

¼ cup chopped green onions

½ cup EACH: mayonnaise, dried cranberries, toasted pecans

¼ teaspoon EACH: sea salt and pepper

Place the chicken breasts in a small pot and cover them with water. Bring to a boil then reduce the heat to low and simmer for 20 minutes, until they're cooked through. Remove them from the pot and shred the meat using 2 forks. Let the chicken cool.
Place the shredded chicken in a large bowl. Add the celery, green onions, mayonnaise, cranberries, pecans, salt, and pepper and mix well.
Serve the cranberry chicken salad over greens, in a sandwich, or with crackers.