Cranberry Walnut Chicken or Turkey Salad

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.


14 thoughts on “Cranberry Walnut Chicken or Turkey Salad

  1. I could easily get with this any time of the year! I have come to love dried cranberries, and I can only imagine how they must kick the flavor up a notch in this chicken salad. I’ve never subbed yogurt for mayo, but it couldn’t hurt to give it a try!!!

  2. Pingback: Giving Thanks: Thanksgiving Recipe Roundup | French Gardener Dishes

  3. Pingback: Thanksgiving Leftovers | French Gardener Dishes

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