Ingredients

The following ingredients have 4 Servings
  • 2/3 cup raw pecan halves
  • 3 cups ½-inch diced or shredded leftover turkey
  • 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 )
  • 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

Instruction

  • Preheat the oven to 350 degrees F. Spread the pecans in a single layer on a rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until the nuts are fragrant, toasted, and crisp. Set a time and don’t walk away! Transfer nuts to a cutting board and let cool. Roughly chop.
  • In a large mixing bowl, place the turkey, celery, green onions, apples, cranberries, and chopped toasted pecans.
  • In a separate mixing bowl or large liquid measuring cup, add the dressing ingredients: Greek yogurt, lemon juice, maple syrup, thyme, curry powder, salt, and pepper.
  • Whisk the ingredients together.
  • Pour the dressing over chicken salad ingredients and stir gently to evenly coat. Taste and adjust the seasoning as desired. Depending upon the saltiness of your turkey, you may need more salt (I added an extra pinch). Enjoy immediately or refrigerate until ready to serve. Serve on toasted bread, split croissant, pretzel buns, lettuce cups, or dip with crackers. I also love this over chopped greens like romaine or radicchio.