Honey Mustard Chicken Salad

Ingredients

• 1 large, about 3/4 lb. chicken breast
• 2 stalks celery
• 1/4 cup dried cranberries
• 1/4 cup mayonnaise
• 1 1/2 Tbsp honey
• 1 Tbsp dijon mustard
• 1/2 tsp apple cider vinegar
• 1/4 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp paprika

Directions

1. Stir together the mayonnaise, honey, dijon mustard, apple cider vinegar, salt, garlic powder, and paprika to make the dressing. Tuck it into the refrigerator until you need it.
2. Cut the chicken breast into 1 to 2 inch pieces. Mist a small skillet with non-stick spray, then cook the chicken over medium heat until it’s nicely browned on the outside and the thickest pieces are cooked through with no pink in the center, 7-10 min. Let the chicken sit until it has cooled a little.
3. As the chicken cools, give the cranberries a rough chop and cut the celery into small pieces. Add both to a large bowl. When the chicken is comfortable to handle, chop it roughly into very small pieces. Put the chicken in the bowl too, then add the dressing. Stir until the salad is evenly mixed and everything has a good coating of dressing. Serve right away, or refrigerate until you’re ready to eat.