This Cranberry Walnut Chicken Salad recipe is easy, delicious and has layers of flavors and textures. Creamy dressing, tangy cranberries and the crunch of walnuts served in a perfect avocado. Low-carb lunch doesn't get any better than this! For convenience, you can poach the chicken breasts ahead of time or use leftover rotisserie chicken as well.
In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper. Stir in celery, shallots, cranberries, walnuts, and parsley. Fold in cubed chicken. Season with salt & pepper.
Cover and refrigerate for 1 hour for the flavors to meld. Serve with your favorite bread, lettuce cups, or stuffed avocado. Enjoy!