Chicken salad with cranberries and nuts on lettuce leaves

Ingredients:

• 2 dry or leftover boiled chicken breasts, cut into pieces (225 g)
• 1/2 cup toasted walnuts
• 1/4 cup dried cranberries
• 1 teaspoon Dijon mustard
• 1 teaspoon of sugar
• 2 diced celery stalks
• 2 thinly sliced ​​green onions
• Salt and ground black pepper
• 1 cup mayonnaise
• Lettuce leaves Boston lettuce, for serving
• Balsamic sauce, for serving

Preparation:

1. In a large bowl, combine walnuts, cranberries, Dijon mustard, sugar, celery, green onions, and some salt and pepper. Let the mixture sit for 10 minutes.
2. Add mayonnaise and mix well. Adjust seasonings if needed. Add chicken. Refrigerate the salad for at least 1 hour, or preferably overnight, before serving. Yield: 4 tbsp.
   
   Serve on Boston lettuce leaves, drizzled with balsamic vinegar.