Seeded crispbreads add crunch to this seasonal dish.
“This simple take on chicken salad has all of the bright flavors of a Thanksgiving stuffing, but with the refreshing crispness of apple and celery,” says Denver-based recipe developer Julia Heffelfinger. “I like to use a little mayo in the dressing to add depth to the Greek yogurt, but that step is optional.”
Serve the salad on a seeded crispbread or high-fiber cracker.
Ingredients
Directions
Step 1
In a medium bowl, whisk the yogurt with the mayo and vinaigrette until smooth. Fold in the turkey, apple, celery, celery leaves, parsley, and tarragon and season with salt and pepper.
Step 2
Place the turkey-apple salad on the crispbreads and enjoy with the cucumber spears and white cheddar. Add a squeeze of lemon, crushed red pepper, and flaky sea salt as desired.
photo by: Christine Han food styling by: Olivia Anderson