Lemon Chicky Salad

I have made this chicken salad twice in the last week, and am still not tired of it. It's a simple recipe with classy touches.

Lemon Chicky Salad

3 chicken breasts, cooked
1/2 medium onion, minced
2/3 c. dried cranberries
1/2 c. pecans, chopped
2 tsp. grated lemon rind
2 T. fresh lemon juice
2 tsp. minced lemon basil
1 c. mayonnaise (olive oil based)
salt and pepper

Shred or cube cooked chicken, set aside. Combine remaining ingredients, mix well. Add chicken, salt and pepper to taste. The lemon flavor really comes through, but is softened perfectly when paired with croissants and baby arugula.

(I used lemon basil since I have a monster bush of it in my garden, but if you can't find it, substitute 1- 1 1/2 tsp of regular basil.)