- 1
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.
WEIGHT WATCHERS PointsPlus: 4 points per 2/3 cup serving
*Use leftover chicken or turkey breast, a rotisserie chicken; or cook your own chicken, directions at www.theyummylife/recipes/77
**Use store bought Greek yogurt; or strain regular yogurt to make your own; directions at www.theyummylife.com/recipes/167
See the recipe online at www.TheYummyLife.com/recipes/192