Crunchy Chicken or Chickpea Salad

1/2 cup plain Greek yogurt

2 tablespoons Italian parsley, minced

1 tablespoon fresh lemon juice

1 tablespoon apple cider vinegar

1 teaspoon spicy brown mustard

1/2 teaspoon maple syrup or honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups cubed cooked chicken or cooked chickpeas, patted dry

1/2 cup dried cranberries

1 cup thinly sliced celery

1 cup pecan halves, toasted*

In a large bowl, mix together yogurt, parsley, lemon juice, apple cider vinegar, mustard, maple syrup, salt and pepper until well combined.

Add chicken or chickpeas, cranberries, celery and pecans. Toss until evenly coated.

Serve on a sandwich, with crackers, or in lettuce cups.

*To toast pecans, add pecans in a single layer to a dry skillet. Heat over medium flame for about 6 minutes, stirring frequently. Pecans will take on a deeper color and become fragrant. Cool before adding to salad.


Yield: 6 servings