Cranberry and turkey salad
100 g cooked turkey breast (shredded or diced)
1 stalk celery (finely chopped)
2 green onions (sliced)
2 tbsp dried cranberries (chopped)
4-6 tbsp mayonnaise (can use light mayo)
10 pecan halves (chopped)
A pinch of black pepper
Chop the celery, cooked turkey breast, and green onions finely.
Chop the dried cranberries and pecans coarsely.
In a mixing bowl, combine the chopped turkey, celery, green onions, cranberries, and pecans.
Stir in the mayonnaise until everything is well coated.
Add a pinch of black pepper to taste and mix gently.
Store the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve on a bed of greens, in a sandwich, or as a filling for wraps.
Keep in an airtight container in the refrigerator for up to 3 days.