Cran-Raspberry Chicken Salad
Page 60 of Marshes to Mansions
4 cups chopped cooked chicken
½ cup mayonnaise
12 ounces raspberry yogurt
½ cup pecans, chopped
1 (6-ounce) package sweetened dried cranberries
3 to 4 ribs celery, finely chopped
¼ cup minced green onions
1 ½ teaspoons lemon juice, or to taste
1 ½ teaspoons salt, or to taste
1 ½ teaspoons curry powder, or to taste
Cayenne pepper to taste
10 croissants or lettuce leaves
Combine the chicken, mayonnaise, yogurt, pecans, cranberries, celery, green onions, lemon juice, salt and curry powder in a bowl. Season with cayenne pepper and mix well. Spread between split croissants for sandwiches or serve over lettuce leaves.
Tip: This recipe is a "Make Ahead" favorite. Prepare the chicken salad prior to any event. It also serves well over crackers.