Cranberry Chicken Salad Recipe

1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons honey
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 cups cooked chicken breast (340 grams or 12 ounces), chopped or shredded
1/3 cup dried cranberries, roughly chopped
1/2 cup celery, finely chopped
1/3 cup diced red onion
2 tablespoons chopped walnuts (optional, for extra crunch)
lettuce leaves for serving

Mix yogurt, mayo, lemon juice, honey, salt, and pepper in a medium bowl.
Combine chicken, cranberries, celery, red onion, and chopped walnuts in a separate large bowl.
Pour the dressing over the chicken mixture and gently toss to completely coat the chicken and other ingredients in the dressing. Adjust seasonings, serve, and enjoy.

NOTES
Any leftover salad can be stored in the fridge in an airtight container for up to 4 days. Please stir it before serving it again.