Cranberry Chicken Salad

Man, has it been hot here in South Carolina! When the weather is like this, you just don't feel like cooking and getting the kitchen and the rest of the house all hot from baking. This is the time to get out my salad recipes. Here is an easy chicken salad recipe that uses canned chicken. Yes, canned chicken--how easy is that! I like to use the Valley Fresh brand of chicken. Oh, one other thing--you need to make this the day before and let it chill overnight. The longer it stays in the refrigerator, the better it gets.

Cranberry Chicken Salad

1 (10 - 12 oz.) can white meat chicken, drained and mashed

1/4 cup chopped celery

1/4 cup chopped onion (I like to use red onion when I have it)

1/4 cup dried cranberries (I put in more because I like them)

1/4 cup chopped pecans

Mayonnaise to consistency of choice

(I start with 1-2 Tablespoons and then add more to consistency I like.)

Mix all of the above ingredients together and chill overnight. Serves 4-6 people.

**I always double this recipe because it is sooooo good. I love to eat it on a bagel. Yummy!