Place walnuts in a dry sauce pan over medium heat. Shake the pan every minute or so to prevent burning. Toast until golden brown and fragrant.
¼ cup walnuts
Add the chicken, cranberries, walnuts, celery, and shallot to a mixing bowl.
2 cups cooked chicken, ¾ cup dried cranberries, ¼ cup walnuts, 1 stalk celery, ¼ cup shallot
In a small bowl mix together the mayo, yogurt, mustard, vinegar, rosemary, salt, and pepper. Pour over the chicken and vegetables and toss to coat. Season to taste with salt and pepper. Chill for 30 minutes before serving.
½ cup Greek yogurt, ¼ cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1 tablespoon fresh rosemary, ½ teaspoon kosher salt, ½ teaspoon freshly-ground black pepper
This recipe makes 3 to 4 salad size portions or 4 to 5 wraps or sandwiches.