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Cranberry Pecan Chicken Salad

  • Author: Erin Browne
  • Yield: 3-4 1x


  • 1lb chicken breast
  • sea salt, to taste
  • black pepper, to taste
  • 1 TBS honey
  • 1/4 cup chopped pecans
  • 1/3 cup dried cranberries
  • 2 TBS dijon mustard
  • 1 TBS mayonnaise


  1. Boil chicken in salted water until cooked through (10-12 minutes)
  2. Remove from water, let cool, and chop into small pieces.
  3. Transfer chopped chicken into large bowl and add chopped pecans and dried cranberries.
  4. Add honey, dijon, and mayonnaise, adjusting for taste and texture.
  5. Add freshly-ground black pepper and sea salt.
  6. Serve in sandwiches, with crackers, or by itself!
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