Turkey Salad with Cranberries and Pecans

I will make this salad for holidays or for lunch and dinners. It is easy to prepare fast and have left overs for lunch the next day.


Chopped cooked chicken or turkey
Greek (strained) yogurt
Light mayonnaise
Fresh chopped Cabbage
Fresh Chopped Broccoli
Fresh Chopped Carrots
Dried cranberries
Chopped pecans
Salt and pepper



Strained yogurt is thicker and will prevent your chicken/turkey salad from getting watery. Greek yogurt is already strained. You can purchase Greek yogurt, or make it yourself by straining regular yogurt.
Use leftover chicken or turkey, buy a pre-cooked rotisserie chicken, or cook your own chicken.
Chop the cabbage, broccoli and carrots.
Chop the celery.
Add all of the ingredients to a large bowl and stir until combined.
Serve the chicken salad on a bed of lettuce or on a sandwich!



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