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.