Chicken or Turkey Salad w/Cranberries & Pecans

By shelliec

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)

Preparation

Step 1

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 nuts -- in place of pecans, try sliced almonds, walnuts or pine nuts.