Kat's Kitchen- Chicken Salad

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Updated: 6/27/2013 8:13 am
1 pound of chicken, about 2 to 3 breasts
2 cups water
1/2 cup apple cider vinegar
1/4 cup mayonnaise
1/4 cup wholegrain mustard
1/4 cup pecans (can substitute with other nuts)
1/4 cup dried cranberries (can substitute with chopped apples or halved grapes)
1 stalk celery, chopped
1 teaspoon rosemary, minced
Salt and pepper, to taste. 

Slice breasts in half. Place in a small pot. Pour over water and apple cider vinegar. Bring to a boil, then cover and reduce heat. Cook for 10 minutes, or until chicken is cooked. 
Remove from water, and let cool.
Mix together mayonnaise, mustard, pecans, dried cranberries, celery, rosemary and a pinch of both salt and pepper. 
Tear or cut chicken into bite-sized pieces, and toss with dressing. 
Eat immediately, or cover and cool in the refrigerator. Serve on sandwiches, crackers or a piece of lettuce. 
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