In a large bowl, place the diced cooked chicken.
Add the pecans, celery, green onions, cranberries, mayonnaise, mustard, curry powder, and dill weed; toss together until all the ingredients are combined.
Cover and place prepared chicken salad in the refrigerator for about 2 hours before serving to allow the flavors to blend properly.
To serve, either serve as a salad or as a mixture for a sandwich. Makes enough chicken salad to do both ways.
Makes 4 to 6 servings.
* Poached, baked, or barbecued until the center of the chicken is no longer pink and reaches a temperature of 165 degrees F. on your meat thermometer. You could even use leftover turkey. This is also a great way to use a purchased supermarket rotisserie chicken.
** You can substitute your favorite nuts.
*** Dried cherries or raisins may be substituted.
Savory Chicken Salad Recipe: https://whatscookingamerica.net/poultry/savorysweet-chickensalad.htm