Chicken or Turkey Salad with Cranberries & Pecans
Adapted from “The Yummy Life” website
This delicious, healthy recipe is a great way to use up leftover chicken or turkey. Cranberries and pecans or walnuts add some flavor and crunch.
Cook’s Review: “This is a great recipe, simple and delicious. Very easy to make. I don’t usually use yogurt, but found out from this recipe that adding yogurt gives a nice twist. I added golden raisins, and would also try fresh grapes cut in half for a change.” ~ Mila W.
Makes 6-8 servings
|4 cups chopped, cooked chicken or turkey breast|
|1/2 cup dried cranberries|
|1/2 cup NOW Pecans*|
|1/2 cup diced celery|
|1/2 cup low-fat Greek yogurt|
|1/4 cup Vegenaise|
|1 tablespoon honey|
|1/2 teaspoon kosher salt|
|1/4 teaspoon ground black pepper|
|1-1/2 tablespoons chopped fresh tarragon leaves (or 1-1/2 teaspoons dried)|
*NOW items available at your local health food store
- In large bowl, stir together all ingredients until well combined.
- Serve in a sandwich or on top of a bed of lettuce.
- Put a dollop on crackers for an easy appetizer.
MAKE AHEAD TIP: Will hold a day or two in fridge, but yogurt gets absorbed into chicken/turkey when it sits overnight. Stir in additional yogurt to restore the creamy consistency if eaten the next day.