Honey Mustard Chicken Salad

• •
  Chicken Breast, Boneless Skinless(340g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Celery(800g)
• •
  Cranberries(60g)
• •
  Mayonnaise, Regular(60g)
• •
  Honey(23g)
• •
  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  Vinegar, Apple Cider(3g)
• •
  1/4 tsp salt ($0.02)
• •
  Garlic powder(1g)
• •
  1/8 tsp paprika ($0.02)

Instructions

1. 1Cut the chicken breast into 1- to 2-inch pieces. Coat a small skillet with non-stick spray and place over medium-high heat for 1 minute until hot.
2. 2Add the chicken pieces to the skillet and cook 7–10 minutes over medium-high heat, stirring occasionally, until the outside is golden brown and the internal temperature reaches 165°F.
3. 3Transfer the cooked chicken to a cutting board and let cool for 3–5 minutes until cool enough to handle, then roughly chop into bite-sized pieces.
4. 4While the chicken cools, roughly chop the celery into small pieces and roughly chop the cranberries. Place both in a large bowl.
5. 5In a separate small bowl, whisk together the mayonnaise, honey, Dijon mustard, apple cider vinegar, and garlic powder until smooth and fully combined.
6. 6Add the chopped chicken to the bowl with the celery and cranberries. Pour the dressing over the mixture and stir until everything is evenly coated.
7. 7Divide the honey mustard chicken salad evenly into 2 airtight containers while still warm. Cover and refrigerate until ready to serve.