Herbed Chicken Salad

1 1/2 cups cooked, diced chicken breast (I buy a rotisserie chicken every week so there is always chicken meat in the fridge.)
1/4 cup finely chopped celery
1/4 cup thinly sliced scallions
1/3 cup chopped walnuts
1/3 cup roughly chopped dried cranberries
1/2 cup green grapes, quartered
pinch of salt
4 leaves of lettuce (romaine, Boston, or Bibb)

(if making sandwiches instead of salad)
8 slices of whole-wheat or multi-grain bread
2 tablespoons regular or light mayonnaise

Dressing
1/4 cup plus 2 tablespoons of mayonnaise
1/4 cup regular or light sour cream
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon fines herbs (or your favorite herb combination, herbs de Provence, tarragon, dill, etc.)

1. Combine the chicken, celery, scallions, salt, walnuts, and cranberries in a medium size bowl.
2. Combine the dressing ingredients in a small bowl.  Add the dressing to the chicken mixture and toss to mix well.  Mix in a little more mayonnaise if the mixture seems too dry. 
3. If making as a salad, line a plate or bowl with the lettuce and place a mound of chicken salad in the middle of the lettuce.
4. If making sandwiches, toast the bread, light spread mayonnaise over one side of each sandwich, add lettuce and chicken salad.

Possible add-ins smoked bacon, avocado, vine-ripened tomatoes, fresh pineapple