Cranberry Pecan Turkey Salad #SundaySupper
Prep time: 15 mins
Total time: 15 mins
  • 2 cups cooked turkey or rotisserie chicken, shredded
  • ¼ cup diced red onion
  • ⅓ cup sweet dried cranberries
  • ¼ cup chopped pecans
  • ½ cup plain Greek yogurt
  • ½ teaspoon garlic powder
  • Sea salt and freshly ground black pepper to taste
  • 1 tomato chopped
  • 4 cups Spring mix salad
  • 4 tablespoons extra virgin olive oil
  • ½ lemon, fresh squeezed
  • seeds from one pomegranate (optional)
  1. In a large bowl, combine turkey, red onion, dried cranberries, chopped pecans, Greek yogurt, garlic powder, salt and pepper, to taste.
  2. Plate spring mix, tomato.
  3. With an ice cream scooper, scoop the turkey salad on top of the spring mix.
  4. Sprinkle with pomegranate seeds.
  5. Drizzle with olive oil and lemon juice and sea salt and fresh ground pepper to taste.
Recipe by Family Foodie at