INGREDIENTS
4 cups
cubed cooked chicken
1 cup
toasted pecans, coarsely choppedÂ
(I skipped toasting them)
1
rib celery, finely diced
2 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