Cranberry Pecan Chicken Salad

I am headed back to Columbus tomorrow morning for Thanksgiving and I couldn't be more excited!  Today, I will leave you with a great post-Thanksgiving recipe.  Although this is a chicken salad recipe, you could definitely substitute leftover turkey for the chicken. This is a great light recipe, as it is made with half plain yogurt -- perfect after a day of overeating.

In addition to switching up the chicken for turkey, you could also switch out the pecans for walnuts or skip the cranberries and top with leftover cranberry relish.  Make it your own!

Cranberry Pecan Chicken Salad
Source: Annie's Eats

Ingredients:
4 cups of cubed cooked chicken (or turkey)
1 cup toasted pecans, coarsely chopped
1 rib celery, finely diced
2-4 tbsp. finely minced shallot
1 cup dried cranberries
1/3 cup light mayonnaise
1/3 cup plain low-fat yogurt
3 tbsp. red wine vinegar
2 tbsp. minced flat-leaf parsley
1/2 tsp. salt
1/2 tsp. pepper

Directions:
Combine all ingredients in large mixing bowl.  Mix well until thoroughly combined.  Adjust shallot and seasonings to taste.  Transfer to an air-tight container and refrigerate for 30 minutes or more to allow flavors to meld.  Serve.