Yield: about 8-12 servings

Ingredients

4 cups of cubed cooked chicken
1 cup toasted pecans, coarsely chopped (I skipped toasting them)
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

  • step 1: HideShow Images

    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.