Cranberry Chicken Salad

4 cups chicken breast, cooked and chopped (about 4 large chicken breasts)
3 celery ribs, diced (about 1 1/2 cups)
1 cup sweetened dried cranberries
1/2 cup chopped pecans, toasted
1 1/2 cups mayonnaise (start with one cup)
1/3 cup orange-blossom honey
1/4 tsp salt
1/4 tsp pepper

You can bake or boil the chicken or put it in the microwave.  I boil mine.  Place thawed breasts in a saucepan, cover with water and boil until cooked thoroughly.  It takes about 10 minutes.  Chop into pieces once cooled.  Chop celery and add to bowl.  Add cranberries, salt, and pepper as well. Toss lightly.  Lay out pecans on a jelly roll pan and put in the oven at 350 degrees.  You only want them in the oven for about 5-7 minutes.  I add the honey to a microwave safe bowl and heat it up for a few seconds.  It mixes easier when it is a bit warm.  Add one cup mayo to bowl and combine together.  Add this to the chicken and stir.  You may need to add more mayo. Add pecans and toss. Put in the refrigerator until cold.