Cranberry-Walnut Chicken Salad
In a medium bowl, whisk together mayo, sour cream, Dijon mustard, lemon juice, salt, and pepper.
Stir in diced celery and onion, dried cranberries, toasted walnuts, and chopped parsley.
Add cooked chicken breast (poached or leftover rotisserie/roasted). Cover and chill at least 1 hour.
Season chilled chicken salad to taste with salt and pepper.
Serve on your favorite sliced bread, croissants, or use the salad to fill lettuce cups.
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