A delightful chicken salad with a tangy and sweet dressing, perfect for any occasion.
In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, poppy seeds, garlic powder, and onion powder until smooth.
Chill the dressing for a while to let the flavors meld together.
Preheat the oven to 375°F. Place the chicken breasts in a baking dish with a small amount of water, cover with foil, and bake until fully cooked.
Ensure the chicken is cooked through by checking its internal temperature.
Once the chicken is cooked, let it cool, then dice into bite-sized pieces.
Chilled chicken is easier to dice neatly.
In a large bowl, combine the diced chicken, pecans, cranberries, and celery. Pour the dressing over and mix well.
Mix gently to avoid breaking the ingredients.
Serve the salad chilled, garnished with additional pecans or cranberries if desired.
Pair with fresh greens or bread for a complete meal.
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