COLD TURKEY SALAD SANDWICHES WITH PECANS
8 slices Sadie Rose Sourdough or Multigrain bread
4 cups chopped, cooked turkey breast
1/2 cup dried cranberries
1/2 cup chopped toasted pecans
1/2 cup diced celery
1/2 cup low-fat Greek yogurt
1/4 cup light mayonnaise
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-1/2 tablespoons chopped fresh tarragon leaves (or 1-1/2 teaspoons dried)
In large bowl, stir together all ingredients until well combined. Serve atop toasted Sadie Rose sourdough or multigrain bread.
MAKE AHEAD TIP: Will hold a day or two in fridge, but yogurt gets absorbed into turkey when it sits overnight. Stir in additional yogurt to restore the creamy consistency if eaten the next day.
Recipe and photo courtesy of www.theyummylife.com