New England Maple Chicken Salad

My SIL made this and I thought it was superb and something very different. Thanks Laura.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 cups  cubed  cooked chicken breasts (left-over roast chicken works well and also rotisserie chicken)
• 1  cup  cubed cooked chicken thigh pieces (left-over roast chicken works well and also rotisserie chicken)
• 1  cup  chopped celery
• 2  tablespoons  chopped red onions
• 1⁄2 cup dried cranberries
• 1⁄4 cup  chopped flat leaf parsley
• 1⁄4 cup  chopped walnuts, toasted
•  red leaf lettuce, leaves

• Dressing

• 1⁄4 cup mayonnaise
• 2  tablespoons maple syrup (preferably medium grade)
• 2  teaspoons  honey dijon mustard
• 1⁄4 teaspoon curry powder

Directions

1. Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
2. In a smaller bowl, whisk together the dressing ingredients.
3. Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
4. Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
5. Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.