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.