Place the chicken in a large pot in a single layer. Pour water over the chicken to cover by an inch (about 6 cups). Cover the pot and bring the water to a boil over medium high heat. Reduce the heat to medium low, and let the chicken simmer gently for 8 minutes. Then use a meat thermometer to see if the chicken has reached an internal temperature of 165 degrees. If it hasn’t reached this temperature, keep cooking it on medium low heat and check every minute or so. Once the chicken has reached 165 degrees, carefully remove it from the pot to a cutting board.
While the chicken cools a bit, prepare the dressing. In a medium bowl, stir together the mayonnaise, apple cider vinegar, and honey. Set aside.
When it’s cool enough to handle, shred or chop the chicken into bite-sized pieces.
In a large bowl, place the chicken, dried cranberries, walnuts, celery, and scallions. Stir to combine, then pour the dressing over the chicken mixture. Sprinkle with salt and pepper to taste.
Transfer the chicken salad to the refrigerator until ready to serve.