Open the can of chicken and rinse the chicken under running water to remove some of the canned gelatin. This is optional, but helpful if you don't like the slimy texture in canned chicken.

In a bowl, combine the lemon juice, mayonnaise, salt, and pepper.

Add the canned chicken to the bowl, and with a fork, break up the large chicken chunks into smaller pieces or shred it as fine as you like. This step is about the texture you prefer.

Add the chopped celery and dried cranberries to the bowl and toss to combine the chicken salad with the dressing, until all pieces are coated well.

The chicken salad can be enjoyed immediately or after chilling in the fridge, absorbing the fresh citrus flavors. This salad can easily be doubled.

Refrigerate any leftover chicken salad for up to 4 days. I do not recommend freezing because the texture changes.