Prepare the Chicken: Ensure your chicken is cooked thoroughly and shredded. You can either boil, roast, or use rotisserie chicken for convenience.
Mix the Salad: In a large mixing bowl, combine the shredded chicken, dried cranberries, and chopped pecans.
Add the Dressing: Add the mayonnaise and Dijon mustard to the chicken mixture. Stir well to combine. The mayonnaise and mustard will act as the dressing for the salad. To get the desired creaminess, adjust the amount of mayonnaise.
Add Crunch and Flavor: Mix in the diced celery, garlic and chopped onion (if using) to the salad. This will add a nice crunch and a bit of sharpness to the salad.
Season: To taste, add salt and pepper to the chicken salad. Give it a final stir to ensure all the ingredients are well combined.
Chill: Although you can serve the salad immediately, chilling it for at least an hour in the refrigerator allows the flavors to meld together nicely.
Serve: Serve the Cranberry Kelli chicken salad on fresh lettuce leaves for a low-carb option or stuffed into croissants for a delightful sandwich. It’s perfect for a light lunch, a picnic, or even as a fancy brunch item.
