4 boneless chicken breasts, cooked and chopped/shredded

1/2 cup chopped onion

1/2 cup chopped celery

Season with salt to taste

season with pepper to taste

1/2 cup dried cranberries to 1 cup dried cranberries

1 tablespoon mayonnaise

12 cup sugar

14 cup vinegar

1 tablespoon prepared mustard

1 teaspoon salt, to taste

1/4 teaspoon pepper

Directions
Combine cooked chicken, onion, celery, salt, and pepper in a mixing bowl. Combine all dressing ingredients and pour over chicken. Add the dried cranberries (dried cranberries should be added shortly before serving or the chicken salad will turn pink). Serve with crackers or lettuce leaves.

If the chicken salad is too dry, add extra dressing. White meat has a tendency to “soak” in the dressing.