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

Ingredients

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.