Turkey Salad

Name: Turkey Salad
Yield: 6 servings
Ingredients: Pecan Halves; Cooked Turkey, Shredded; Shredded Cooked Chicken; Celery Stalk; Green Onion; Granny Smith Apple; Dried Cranberries; Mini Pretzel Bun; Whole Grain Bread Slice; Croissant; Lettuce Leaf; Chopped Romaine Lettuce; Crackers; Plain Nonfat Greek Yogurt; Fresh Lemon Juice; Chopped Thyme; Chopped Dill; Pure Maple Syrup; Honey; Curry Powder; Kosher Salt; Freshly Ground Black Pepper

Well Plated

Serves: 6 Save

Ingredients (16)

FOR THE SALAD:
2/3 cup raw pecan halves
3 cups 1/2-inch diced or shredded leftover turkey or swap cooked boneless skinless chicken breasts (about 1 1/4 pounds or 3 small/medium breasts)
3 medium stalks celery diced scant 1 1/2 cups
2 large green onions or 3 small/medium green onions thinly sliced (about 1/4 cup)
1 small tart apple such as Granny smith, diced
1/2 cup dried cranberries
Serving suggestions: mini pretzel buns whole grain bread, croissants, lettuce cups, chopped lettuce, crackers
FOR THE DRESSING:
1 cup plain nonfat Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh dill
1 1/2 teaspoons pure maple syrup or honey
1 teaspoon curry powder
1 teaspoon kosher salt plus additional to taste
1/4 teaspoon black pepper plus additional to taste