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Chicken Salad with Cranberries & Pecans
Nb persons: 0
Yield: 2/3 cup
Preparation time:
Total time:
Source: http://www.theyummylife.com/chicken_salad_cranberries_and_pecans
| 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 | Greek yogurt, plain low-fat |
| 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.
Cheryl's note: I cut recipe in half, used 2 10-oz cans of chicken, drained
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