In a large bowl, combine the chicken breast, celery, red onion, basil, and cranberries.
In a small bowl, whisk to combine the mayonnaise, lemon juice, mustard, salt, and pepper.
Pour the dressing all over the ingredients in the bowl, then toss well to coat.
Ideally, refrigerate the chicken salad for an hour or two before serving, so the flavors can meld and the cranberries can plump up. Then enjoy!
Notes
*I had 4 cups of cooked, chopped chicken, made from about 2.5lbs of raw boneless skinless breasts.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Not recommended.Make-ahead: Try not to make more than 2 days ahead of time, as the freshness and flavor start to deteriorate on day 3.Ingredient swaps and serving suggestions: See blog post for ideas on ingredient substitutions and how to serve this recipe.