Ingredients Edit

  1. 2 1/2 cups cubed cooked Chicken breasts (left-over roast Chicken works well and also rotisserie Chicken)
  2. 1 cup cubed cooked Chicken thigh pieces (left-over roast Chicken works well and also rotisserie Chicken)
  3. 1 cup chopped celery
  4. 2 tablespoons chopped red onions
  5. 1/2 cup dried cranberries
  6. 1/4 cup chopped flat leaf parsley
  7. 1/4 cup chopped walnuts, toasted
  8. red leaf lettuce, leaves


  1. 1/4 cup Mayonnaise
  2. 2 tablespoons maple syrup (preferably medium grade)
  3. 2 teaspoons honey dijon mustard
  4. 1/4 teaspoon curry powder

Directions Edit

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.

Community content is available under CC-BY-SA unless otherwise noted.