Curry Chicken Salad (St Margaret's Teacher Luncheon)

I roasted 2 chicken breasts in the oven, shredded them & let them cool. Then I added about 1/2 c cranberries, 1/3 c walnuts, 1/4 c chopped green onions, salt & pepper, 2 t coarse ground mustard, 1/2 t curry powder and mayo until creamy.