Rinse and chop fennel bulb into tiny pieces ( carefully use a mandolin to get super thin slices, and then chop into small pieces) and add to a large mixing bowl
Shred the cooked chicken breast into the bowl. Chop pecans into small pieces.
Add Parsley and cranberries, then toss all the ingredients together with the mayo, mustard, s&p
Adjust mayo and salt/pepper to taste