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  • 2 scallions, sliced thin up to the pale green part
  • 2 celery ribs, diced
  • 1/2 cup toasted walnuts
  • 1/4 cup dried cranberries
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 teaspoon Dijon mustard
  • 1 cup mayo
  • 2 cooked chicken breasts
4 small flour tortillas (optional)For the Turbo Broccoli Cheddar Soup
  • 2 tablespoons butter
  • 1 small yellow onion, finely chopped
  • Salt and pepper
  • 1 cup chicken stock
  • 1 head broccoli, chopped and blanched in seasoned water
  • 1/2 cup milk
  • 1 cup sharp cheddar cheese
  • Rice cereal, for topping


Serves: 4


Mix scallions, celery, walnuts and cranberries with sugar, salt, pepper and Dijon.  Let flavors meld for 10 minutes. Add in mayo and mix until incorporated; adjust seasoning if necessary.  Add in chicken and mix well to incorporate. Let sit in fridge for at least one hour before serving, overnight preferred. Can be served as a wrap.

For the Soup:
Melt butter in Dutch oven and sauté onions until translucent. Season with salt and pepper. Add in stock and simmer for 5 minutes. Pour into a blender with broccoli into a blender and process until smooth. Add cheddar and milk, and season to taste. Adjust thickness if necessary with more stock or milk.

Top with seasoned, pan-fried rice cereal. .