Add the finely diced pecans to a small skillet (toss with oil or cooking spray first if desired), then toast over medium-low heat for 2-5 minutes, stirring occasionally, until brown. Watch carefully so they don’t burn! Remove from heat and cool for 5 minutes.

In a large bowl, combine the mayo, lemon juice, sweetener, salt, pepper and fresh herbs (if using). Then stir in the chicken, apples, pecans, celery and cranberries.

Taste and add additional salt, seasonings or mayo as needed to reach desired taste/dressed consistency.

Serve as a sandwich, on an open-faced piece of toast, in a tortilla or lettuce wrap, or eat straight up.