Cranberry-Orange Chicken Salad

1 pound chicken, marinated, grilled and cut into small, bite-sized pieces (about 2 cups of chopped chicken) Italian dressing makes a great all-purpose marinade for chicken

1 cup chopped celery

1/3 cup chopped green onions

Zest of 1 medium orange (about 1 T.)

½ cup Craisins

½ cup mayonnaise

1 tsp coarse grain mustard

2 T. jellied cranberry sauce

½ tsp salt

¼ tsp black pepper

½ cup chopped pecans, toasted (optional)

In a medium bowl, combine chicken, celery, green onions, orange zest, and Craisins.

In a separate, smaller bowl, whisk together mayonnaise, mustard, cranberry sauce, salt, and black pepper. Add to the chicken mixture and toss to fully combine. This salad is best if refrigerated for several hours before serving.

Just before serving, add the toasted pecans. Serve on a croissant or roll with a crisp leaf of lettuce. Serves 6-8