Cranberry-Dill Chicken Salad

I really love this recipe and think everyone should serve this with croissants or hardrolls at their next brunch. The flavors blend so well. I may need to go get a fork full before I finish this.
Ingredients:

2 cups cooked chicken breast, shredded
2 ribs celery, chopped small
1 heaping handful dried cranberry or craisins, chopped
1 teaspoon dill, fresh is best but dried works too
1/2 cup mayonaise. Duke's low fat really makes a great mayo.
Salt to taste


Be sure to chop the craisins before adding them to the chicken salad. They will re-hydrate by absorbing some of the oil from the mayo and become too large, otherwise.



Mix all ingredients in a bowl and voila! Its even better the second day, after all the flavors have had a chance to mingle, if there's any left by then.