*If you don't have leftover cooked chicken, no worries! Simply cook some chicken breasts by seasoning them with a little salt and pepper and baking them at 350°F for about 25-30 minutes, or until they reach an internal temperature of 165°F.

Once cooked, let the chicken cool, and dice it into bite-sized pieces.

In a medium mixing bowl, combine the cooked chicken, dried cranberries, diced celery, shallot and chopped pecans.

Add 3/4 cup of mayonnaise to the bowl and gently fold it into the mixture. You can adjust the amount of mayo to your preferred level of creaminess.

Season your cranberry chicken salad with 1 teaspoon of salt and 1/2 teaspoon of pepper, or to taste.

Cover the bowl with plastic wrap and refrigerate your cranberry chicken salad for at least an hour before serving.

Once it's chilled, serve your Cranberry Chicken Salad as a sandwich filling, on a bed of fresh greens, or simply on its own.