Cranberry Pecan Chicken Salad
1 cup chicken, cooked and shredded (1 small breast)
1 tbsp red onion, chopped
2 tbsp dried cranberries, chopped (10-12 dried cranberries)
2 tbsp pecans, chopped (5 -6 pecan halves)
3 tbsp mayonnaise
1 tsp lemon juice
½ tsp dijon mustard
Dash salt and pepper
In a small mixing bowl, combine chicken, onion, cranberries and pecans.
In a separate bowl, whisk mayonnaise, lemon juice, mustard, salt and pepper. Pour over the chicken mixture and stir to combine.
Allow to chill for an hour to combine flavors.
Store leftovers, tightly covered, in the refrigerator for up to 5 days.
2 servings, 265 calories per serving