Lisa G's Picnic Chicken Salad


1 cup of walnuts
1 cup of full fat mayonnaise
2 cups diced cooked chicken
1 cup of white onion, diced
1 cup of celery, diced
1/4 cup dried unsweetened cranberries, halved


1. Place walnuts in a sandwich bag. Smash walnuts with side of fist until they are small pieces. If nuts are pre-chopped in small pieces, omit this step.
2. In a large bowl, combine walnuts, mayonnaise, chicken, onion, celery and dried cranberries. Mix all ingredients until all ingredients coated and
thoroughly distributed.
3. Best served after chilled in refrigerator for an hour.
Time Saver Tip:
Cook chicken ahead. This recipe comes together in 10 minute if the chicken is cooked ahead or canned chicken breast is used. 2 (12.5oz) cans of gluten-free white chicken breast in water, drained, can be used if you are in a time pinch.