Pecan Cranberry Chicken Salad

Chicken is always a favorite. For me, leftovers are as good or better than the chicken served for the meal. I love a traditional chicken dinner with stuffing, cranberry, and the works.

This delicious, healthy recipe is a great way to use up leftover chicken or turkey. With Thanksgiving here in no time, this is a good recipe to keep on hand.

I adapted my favorite chicken salad recipe from Ina Garten by swapping out most of the mayo with Greek yogurt to dial down the calories and increase the nutrition. A hint of honey balances the tartness of the yogurt. Cranberries and pecans are added for some flavor and crunch. Fresh tarragon is my favorite herb to add to chicken salad. It’s the finishing touch in this recipe.

pecan-cranberry-chicken-salad-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)

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.

Source: The Yummy Life

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