Chicken Salad

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1/2 cup toasted walnuts

1/4 cup dried cranberries 

1 teaspoon Dijon mustard 

1 teaspoon sugar 

2 celery ribs, diced 

2 scallions, thinly sliced up to the pale green parts

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

1 cup mayonnaise

Two 8-ounce dry or leftover cooked chicken breasts, cut into chunks (see Cook's Note)

Bibb lettuce leaves, for serving

Balsamic reduction, store-bought or homemade, for serving