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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

  1. In large bowl, stir together all ingredients until well combined.
  2. Serve in a sandwich or on top of a bed of lettuce.
  3. 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.

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