Cranberry Pecan Chicken Salad

Cook your chicken, then chop it into bite size pieces. You can either use rotisserie chicken from the grocery store, homemade roasted chicken or poach your chicken, which is what I did.
Just poach your chicken in chicken broth for about 15 minutes or until the internal temperature reaches at least 165°, when checked with a meat thermometer. The chicken broth gives the chicken so much flavor, so I highly recommend preparing it this way. And when the chicken is cooked, strain the broth and use it in soups or other recipes that use chicken broth because it becomes even more flavorful!
Add the diced chicken to a large mixing bowl, along with the toasted and chopped pecans, red onion, dried cranberries, diced celery, fresh dill and chives. Set it aside, while you make the dressing.
In a separate mixing bowl, add in the mayonnaise, sour cream, garlic salt, ground black pepper, lemon juice and zest. Whisk to combine.
Pour the dressing over the chicken salad ingredients.
Gently toss to combine and mix until everything is well coated in the dressing.
Serve when you are ready, either on a sandwich of your favorite bread, in a wrap, lettuce cup or it’s also great all on it’s own.