1 ½ lb. cooked chicken, shredded
½ c. chopped walnuts, toasted
1 celery rib, diced
2 Tbsp. minced green onion
½ c. dried cranberries
2/3 c. light mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. fresh squeezed lemon juice
2 Tbsp. tarragon vinegar (or white wine vinegar)
1 Tbsp. finely chopped fresh dill
½ tsp. salt
½ tsp. black pepper
Mix all ingredients together until well combined.
Makes 8 servings.
Serve with crackers or on sandwich buns.
This recipe is adapted from several online recipes.
Weight Watchers PointsPlus: 7 points
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