If you're starting with raw chicken breasts, place them in a large saucepan. Add a dash of salt and cover the breasts with chicken broth. Bring the liquid to a boil over medium-high heat before reducing the heat to a simmer. Cook until the chicken registers 165 degrees Fahrenheit, about 10 minutes. Remove the chicken from the poaching liquid (saving it for another recipe) and let the chicken cool completely before chopping into cubes.

To make the dressing, combine the mayonnaise, apple cider vinegar, poppy seeds, honey, sugar, kosher salt, and white pepper in a small bowl. Whisk until the ingredients are well combined. The dressing can be made in advance and stored in an airtight container in the refrigerator for up to a week.

In a large bowl, combine the cooked chicken, celery, cranberries, pecans, and prepared dressing. Toss the ingredients together until everything is well coated in the dressing.

Taste the chicken salad and season it with additional salt and pepper, to taste.

Store the chicken salad in an airtight container in the refrigerator for 3 to 5 days.