3CupsCold Shredded Chicken(easiest with rotisserie)
1/2CupLight Mayonaise
1/2TbspHoney
1TbspTahini
1TspApple Cider Vinegar
1/4TspBlack Pepper
1/2TspDillweed
1/4TspSea Salt
1/2TspGarlic Powder
1/2TspOnion Powder
1/4CupChopped Red Onion
3TbspChopped Celery
1/4CupPecan Halves
1/4CupDried Cranberries
Instructions
Coat the three cups of shredded chicken with light mayonnaise, honey, tahini, and apple cider vinegar in a large bowl.
Season the chicken with black pepper, dill weed, sea salt, garlic powder, and onion powder. Give it a little taste test to see if it needs any extra seasoning.
Fold in the chopped red onion, celery, pecan halves, and dried cranberries.
Slice a multigrain croissant (or your choice of bread) in half and top it with 3/4th cup of the cranberry pecan chicken salad and a handful of fresh arugula or spinach.