Chicken salad is a great lunch option year round. This version was inspired by leftover turkey from this past Thanksgiving. It can be made with either chicken or turkey. Adding cranberries and walnuts switches up the flavors for the season. The dressing is all yogurt, no mayo, so a good skinny option as we indulge during the multiple celebrations of the holiday season. Enjoy!
Cranberry Walnut Turkey/Chicken Salad
2 c chopped turkey or chicken
2 celery stalks, diced
1 c chopped apple
1/2 c dried cranberries
1/2 c toasted walnuts
1/4 c red onion, diced
3 T chopped parsley
Dressing: 1 c Greek non fat yogurt, splash of orange juice, 1 T maple syrup or honey, 1 t curry powder, 1 t ground cumin, 1 t Dijon mustard, salt and pepper to taste
Method: Combine all the ingredients for the salad in a bowl. Whisk all the ingredients for the dressing and toss with the salad. Serve with your choice of bread or croissant.