Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: Serves 4-6

Ingredients:

• 3½ cups boiled, shredded chicken (about 2 boneless skinless chicken breast halves)
• 3 stalks celery, diced
• ⅔ cup pecans, chopped
• ½ cup dried cranberries, roughly chopped
• 2 Tbsp finely grated Parmesan cheese
• Sliced bread, or lettuce, for serving

Dressing

• ⅔ cup mayonnaise
• ¼ cup apple juice
• 3 Tbsp honey
• 2 tsp apple cider vinegar
• 1 tsp yellow mustard
• 1 Tbsp poppy seeds
• ½ tsp onion powder
• 1/4 tsp Salt
• freshly ground black pepper to taste

Directions:

1. Boil chicken for 15 minutes on medium high, 10 minutes more on medium. Take off eye and let cool in pot. Shred chicken with 2 forks.
2. Combine the first five (5) ingredients in a large bowl.
3. Whisk the dressing ingredients together. Pour dressing over chicken in large bowl. Toss gently.
4. Serve as a sandwich, or on top of a lettuce leaf.

Notes: Recipe Origin: Adapted from this recipe.