Place cranberries and cranberry juice in a saucepan and heat slightly. Remove from heat, cool to room temperature. Cranberries will absorb all liquid. Hold.
In a bowl, whisk together mayonnaise and dressing.
Stir in diced chicken, celery and scallions. Toss well to coat. Stir in reserved cranberries and mix well. Cover and refrigerate at least 4 hours before serving.
To Serve: For each serving, place 1/4 cup spinach onto flatbread roll and portion 1/2 cup salad on top of spinach. Replace top and serve.
Variations: Use additional fruits, including fresh mango, pineapple, melon, blueberries, peaches, pears etc. in salad.