New England Maple Chicken Salad

• 2 1/2 cups cubed cooked chicken breasts (left-over roast chicken works well and also rotisserie chicken)
• 1 cup cubed cooked chicken thigh pieces (left-over roast chicken works well and also rotisserie chicken)
• 1 cup chopped celery
• 2 tablespoons chopped red onions
• 1/2 cup dried cranberries
• 1/4 cup chopped flat leaf parsley
• 1/4 cup chopped walnuts, toasted
• red leaf lettuce, leaves
• Dressing
• 1/4 cup mayonnaise
• 2 tablespoons maple syrup (preferably medium grade)
• 2 teaspoons honey dijon mustard
• 1/4 teaspoon curry powder

1. Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
2. In a smaller bowl, whisk together the dressing ingredients.
3. Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
4. Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
5. Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.

chicken breasts, chicken works, celery, red onions, cranberries, flat leaf parsley, walnuts, red leaf lettuce, dressing, mayonnaise, maple syrup, honey, curry powder

Taken from www.food.com/recipe/new-england-maple-chicken-salad-116575 (may not work)