This healthy chicken salad recipe with cranberries, toasty pecans and crunchy vegetables is slathered in a combo of mayonnaise and yogurt which keeps the dressing light and tangy. Serve it open-face on toasted bread or scoop it on top of fresh salad greens.
Tip: For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To make ahead: Cover and refrigerate for up to 3 days.
267 calories; fat 13g; cholesterol 64mg; sodium 458mg; carbohydrates 15g; dietary fiber 2g; protein 23g; sugars 12g; niacin equivalents 10mg; saturated fat 2g; vitamin a iu 982IU.