New England Maple Chicken Salad - cooking recipe

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

Preparation

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