• Step 1: In a large bowl, combine the cooked and diced chicken, cranberries, and toasted pecans.
• Step 2: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and honey until well blended.
• Step 3: Pour the mayonnaise mixture over the chicken, cranberries, and pecans, and gently fold to combine, ensuring the ingredients are evenly coated.
• Step 4: Stir in the diced celery and red onion, and season with salt and black pepper to taste.
• Step 5: Cover the bowl and refrigerate the cranberry pecan chicken salad for at least 30 minutes to allow the flavors to meld together.