chicken salad sandwiches

There are almost as many ways to make chicken salad as there are people in California. This one combines savory herbs with apples, cranberries, and nuts for a perfect luncheon taste.



3 cups cooked chicken, cubed (Thanksgiving Baked Chicken is the best, IMHO)
2 apples (any kind you like - I used 1 granny smith & 1 fuji), finely chopped
1/2 cup dried cranberries
1/2 cup nuts (any kind you like - I prefer almonds or pecans), toasted & finely chopped
1 cup plain yogurt (or mayo, or sour cream mixed w/ 1 T sugar)
2 t apple cider vinegar (or white wine vinegar)
1/2 t salt
1/2 t dried sage
1/2 t ground pepper (for this, I like white pepper if I have it on hand)

1. Combine chicken, apples, cranberries, and nuts in large bowl.
2. Combine yogurt, vinegar, and seasoning, mixing thoroughly.
3. Toss yogurt mixture with chicken mixture to coat.
4. Serve on crusty bread, whole wheat, or in lettuce leaves for low-carb lettuce wraps.