CRANBERRY WALNUT CHICKEN SALAD

• Cranberry Walnut Dip Mix, prepared (with 1 cup of sour cream and 8 oz. cream cheese)
• 2 cups of cooked, cubed chicken (may use canned chunk chicken breast)
• 1 (20 oz.) can of pineapple tidbits or crushed pineapple, drained
• 1 cup chopped celery
• 1/4 cup chopped onion

Make Cranberry Walnut Dip Mix according to directions.

Mix in drained pineapple. Fold in 2 cups of cooked cubed chicken, celery and onion.

If mixture is too thick, you may thin with mayonnaise (real mayonnaise preferred). Allow to chill overnight or a minimum of 6 hours. 

Tastes great served on mini-croissants or on honey wheat cocktail bread