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  • Susan Bbosa

    Chicken or Turkey Salad with Cranberries Pecans. A healthy recipe that can be used for a sandwich or appetizer

  • Connie Frater

    Chicken or Turkey Salad with Cranberries & Pecans By Monica Servings: 6-8 servings Ingredients 4 cups chopped, cooked chicken or turkey breast* 1/2 cup dried cranberries 1/2 cup chopped toasted pecans 1/2 cup diced celery 1/2 cup low-fat Greek yogurt** 1/4 cup light mayonnaise 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) Directions 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.EASY VARIATIONS:Plain chicken salad -- omit the cranberries and pecans.Swap out the fruit -- in place of the cranberries, try grapes or apples.Swap out the nut

  • Lita Rhai

    Healthy chicken salad made with greek yogurt instead of mayo Sandwich

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