Southern Honey-Chicken Salad - cooking recipe

Ingredients

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

Preparation

NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
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.
Combine first 4 ingredients (chicken, celery, cranberries, and pecans).
Whisk together mayonnaise and next 3 ingredients until mixed.
Add to chicken mixture, stirring gently until combined.
Garnish with additional pecans, if desired.
Chill 1-2 hours before serving with crackers or on individual salad greens.