Shred or chop cooked chicken or turkey into bite-sized pieces.
In a large bowl, mix the chicken or turkey, cranberries, celery, onion, and nuts.
In a small bowl, whisk mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth.
Pour dressing over salad and fold gently until evenly coated.
Cover and refrigerate for at least 30 minutes for flavors to develop.
Garnish with parsley and serve on greens, sandwiches, or with crackers.
