Cranberry Chicken Salad

• 4 boneless, skinless chicken breast halves
• 4 ribs of celery, finely chopped
• 1/4 cup grated onion
• 1/2 cup dried cranberries

Dressing

• 1/2 cup mayonnaise
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Cut each chicken breast in half for more even cooking. Fill a large soup pot halfway with water and bring it to a gentle boil. Add chicken and simmer for 12 minutes. Don't boil or the chicken will get tough.

Remove chicken from water and place on a platter. Discard water. Cover chicken with plastic wrap so it doesn't dry out while cooling. When it's cool enough to handle, shred using hands and place in large bowl.

To the bowl, add celery onion and cranberries and mix well.

For the dressing, mix all ingredients together. This is a classic dressing that my grandma taught me how to make. I use it for all different kinds of salads, including coleslaw and potato salad.

You can adjust the ingredients to taste and add different things depending on what you are making. For example, sometimes I'll add dijon mustard, or replace the cider vinegar with raspberry vinegar.

To finish the Cranberry Chicken Salad, pour the dressing over the chicken mixture and toss to coat everything. It's better if you refrigerate for a couple of hours before serving.

To make an over-the-top sandwich, butter a croissant and place it under the broiler for 2 minutes. Fill it with Cranberry Chicken Salad and top with crispy lettuce. Yum!