If using raw chicken breast, season the 3/4 lb chicken breast with salt and pepper, then sear it in a pan over medium-high heat for 7-10 minutes until golden and cooked through (internal temperature should reach 165°F). Transfer to a cutting board and let cool for 5-10 minutes until it's cool enough to handle comfortably. Once cooled, shred or cut the chicken into bite-sized pieces using two forks or your hands.

While the chicken cools, whisk together the mayo, honey, dijon mustard, and apple cider vinegar in a medium bowl until smooth and well combined. Add the salt, garlic powder, paprika, and freshly ground black pepper, stirring to incorporate the spices evenly. I like to taste the dressing at this point and adjust the honey or mustard to my preference—some prefer it sweeter, others more tangy.

Finely dice the celery stalks into small, uniform pieces so they distribute evenly throughout the salad. Roughly chop the dried cranberries to break them into smaller pieces, which helps them blend better with the other ingredients. If using pecans, chop them into bite-sized pieces.

Add the shredded chicken from Step 1 to a large bowl. Pour in the honey mustard dressing from Step 2, then add the diced celery, chopped cranberries, and pecans from Step 3. Fold everything together gently but thoroughly until the chicken and vegetables are evenly coated with the dressing. I recommend chilling the salad for at least 30 minutes before serving—this allows the flavors to meld and makes it taste even better. Serve cold or at room temperature.