Chicken Salad with Cranberries Recipe

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Chicken Salad with Cranberries Recipe

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This sandwich tastes like Thanksgiving turkey, stuffing and cranberry sauce rolled into one. I'm always asked for this recipe, and people are surprised at how simple it is!—Robyn Limberg-Child, St. Clair, Michigan
MAKES:
4-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 cups cubed cooked turkey
  • 3/4 cup dried cranberries
  • 1 celery rib, chopped
  • 1/2 cup chopped pecans, toasted
  • 3/4 cup honey-mustard salad dressing
  • 8 whole wheat pita pocket halves
  • Lettuce leaves, optional

Directions

In a bowl, combine the turkey, cranberries, celery and pecans. Add dressing and toss to coat. If desired, line pita halves with lettuce; fill with turkey mixture. Yield: 4-8 servings.
Originally published as Thanksgiving Sandwiches in Country Woman November/December 2002, p35

Nutritional Facts

1 each: 313 calories, 15g fat (2g saturated fat), 27mg cholesterol, 357mg sodium, 33g carbohydrate (11g sugars, 4g fiber), 14g protein.

  • 2 cups cubed cooked turkey
  • 3/4 cup dried cranberries
  • 1 celery rib, chopped
  • 1/2 cup chopped pecans, toasted
  • 3/4 cup honey-mustard salad dressing
  • 8 whole wheat pita pocket halves
  • Lettuce leaves, optional
  1. In a bowl, combine the turkey, cranberries, celery and pecans. Add dressing and toss to coat. If desired, line pita halves with lettuce; fill with turkey mixture. Yield: 4-8 servings.
Originally published as Thanksgiving Sandwiches in Country Woman November/December 2002, p35

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