Door County Cherry Chicken Salad

4 to 6 chicken breasts, cooked and shredded or diced
1 cup dried Door County cherries
1 1/2 cups finely diced celery
2 tablespoons red onion, finely diced
1/2 cup chopped pecans, toasted (optional)
1 to 2 cups mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon black pepper
2 teaspoons garlic salt

In a large bowl whisk together 1 cup mayonnaise, lemon juice, garlic salt and pepper. Toss in remaining ingredients. Stir well. If mixture seems a little dry, add a little more mayonnaise. Add more salt and pepper if necessitateed. Chill for 2 to 4 hours before serving. Great on croissants or in flour tortilla wraps with a bit of lettuce. Alas a result delicious served in melon halves or over a bed of spring mix lettuce.