Chicken Salad with Pecans

Chicken Salad with Pecans

Baked chicken, cold, cut up, about 3 cups
1 cup chopped celery
1 cup chopped sweet onion
1/2 cup toasted pecan pieces
Salt if needed
Dressing:
1/2 cup mayonnaise
large pinch coriander
1/2 tsp orange extract
Stir together, then toss into salad

Serve over lettuce and rice cake. Garnish with Dijonnaise.

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This recipe is #85 in the Baker's Dozen Challenge Countdown