This chicken salad is great for either lunch or dinner on a hot day and perfect for using up leftover chicken.
12 oz. cooked skinless chicken breasts
1 rib celery
1 Granny Smith apple
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)
3 T. mayonnaise
3 T. sour cream
1 T. mustard dill sauce
Dice chicken, celery, and apple and combine in bowl. Add cranberries and walnuts (if desired.)
Combine mayonnaise, sour cream, and mustard dill sauce. Fold into chicken mixture. Chill at least 1 hour before serving.