Ingredients 1½ cups cooked chicken
About 60 g walnuts, chopped
30 g cranberries
1 large stalk celery, finely chopped
1 spring onion, finely chopped
50 g grapes
105 g mayo - I used mixture of yogurt and mayo
1 tbsp apple cider vinegar
1 tsp honey
Bit of salt and pepper
Bake the walnuts for about 15 minutes in a medium oven, or until they just start to go brown.
Shred the chicken into bite sized pieces.
Add the cranberries, spring onion, celery, salt and pepper, and grapes, and mix well.
Add the cooled walnuts and mix.
Mix the rest of the ingredients together and pour over the chicken salad.