Preheat oven to 375°F
Season cleaned chicken breasts with salt and pepper, and place in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 20 minutes or until completely cooked through.
Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes. Dice into bite-size chunks and transfer to a large bowl. (If you’re using a rotisserie, just shred all parts of chicken and transfer to a bowl)
Add the dice celery, carrots, almonds and cranberries and toss to combine.
In a bowl, combine mayonnaise, vinegar and honey. Then fold dressing into chicken mixture and coat completely. Add salt and pepper to taste. You may want to add more honey for a sweeter taste, or more mayonnaise for a creamier texture.
Enjoy over greens, on a sandwich, or as is!
If I am out of celery and or carrots, I will often times use yellow or orange peppers. They’re sweet and crunchy and provide a delicious texture. Substitute almonds for pecans or walnuts –whichever your nut of choice!