This nutritious and tasty recipe is perfect for using up leftover chicken or turkey. With Thanksgiving just around the corner, it’s a great one to have on hand!
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 (or 1 1/2 teaspoons dried)
DIRECTIONS
In a large bowl, mix all ingredients until well combined. Serve in a sandwich, over a bed of lettuce, or as a tasty topping for crackers.
MAKE-AHEAD TIP:
This salad will keep in the fridge for a day or two. However, the yogurt tends to get absorbed over time. If needed, stir in extra yogurt before serving to restore its creamy texture.
EASY VARIATIONS:
- Classic Chicken Salad: Omit the cranberries and pecans.
- Fruit Swap: Replace cranberries with grapes or apples.
- Nut Swap: Try sliced almonds, walnuts, or pine nuts instead of pecans.
NUTRITIONAL INFORMATION (PER 2/3 CUP SERVING)
- Calories: 226
- Fat: 10.2g
- Carbs: 8.8g
- Fiber: 1.1g
- Sugars: 6.1g
- Protein: 25.6g
- Weight Watchers PointsPlus: 6
Would you like me to format this differently or add any additional serving suggestions?
