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KTVB Kitchen: How to make cranberry cashew turkey salad

This is an easy recipe that fits into a lower carb lifestyle.

BOISE, Idaho — Cranberry Cashew Turkey Salad 


3 tablespoons sliced green onions (about 2 green onions with white and part of green)

1/4 cup finely chopped celery

3 tablespoons dried cranberries (other dried fruit can be substituted)

1/4 cup O Organics® Cashews Roasted with Sea Salt

1 1/2 cups (almost 8 ounces) boneless and skinless diced roasted chicken (about 1 breast and 1 thigh) OR roasted or smoked turkey (from the deli works great)

1/4 cup Chobani® Madagascar Vanilla & Cinnamon Less Sugar Greek Yogurt

1 teaspoon extra virgin olive oil

1/2 teaspoon salt free seasoning of your choice (i.e. Mrs. Dash Table Blend)

Optional:  1/4 teaspoon smoked salt

Optional: 1/4 teaspoon smoked paprika


Add the first 5 ingredients to a medium bowl and toss to combine.

In a small bowl, whisk the Greek yogurt together with the olive oil, salt free seasoning and include the smoked salt and smoked paprika, if desired. Spoon the yogurt dressing over the chicken/turkey mixture and gently toss to combine.

Serve with butter lettuce for lettuce wraps or with whole grain bread or crackers. Store covered in the refrigerator if serving later.

Molly Tevis represents Albertsons as a food and nutrition expert working in the new Broadway store. Molly is a Registered Dietitian Nutritionist and member of the Academy of Nutrition and Dietetics.