Chicken Salad

• 1/2 cup toasted walnuts
• 1/4 cup dried cranberries
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 2 celery ribs, diced
• 2 scallions, thinly sliced up to the pale green parts
• Salt and freshly ground black pepper
• 1 cup mayonnaise
• Two 8-ounce dry or leftover cooked chicken breasts, cut into chunks (see Cook's Note)
• Bibb lettuce leaves, for serving
• Balsamic reduction, store-bought or homemade, for serving

1. Mix the walnuts, cranberries, mustard, sugar, celery, scallions and some salt and pepper together in a large bowl.
2. Let the flavors meld for 10 minutes.
3. Add in the mayo and mix until incorporated.
4. Adjust the seasoning if necessary.
5. Add in the chicken.
6. Let the mixture sit in the fridge for at least 1 hour before serving, overnight preferred.
7. Serve on lettuce leaves and drizzle with balsamic reduction.

walnuts, cranberries, mustard, sugar, celery, scallions, salt, mayonnaise, chicken breasts, balsamic reduction

Taken from www.foodnetwork.com/recipes/jeff-mauro/chicken-salad.html (may not work)