Apricot-Nut Turkey Salad Sandwiches

A great after-turkey (or chicken) option!  I discovered the joys of cooking a frozen turkey breast - no thawing needed, gravy comes with it and it can go in the slow cooker! This recipe highlights the symbiotic relationship between turkey and fruit.  Also, the crunch of the cashews and the bite of the yogurt make it even more interesting.  As much as I adore raisins (actually anything originating from grapes), I don't think they added much, so I'll leave them out next time.  Go crazy - use something other than white bread.

4 servings

16 calculated points

Torrontes, Vouvray

Ingredients

• 1½ cups shredded cooked turkey or chicken breast (about 6 ounces)
• ¼ cup light mayonnaise
• 2 tablespoons chopped unsalted cashews
• 2 tablespoons chopped dried apricots
• 2 tablespoons chopped green onions
• 2 tablespoons raisins
• 2 tablespoons plain low-fat yogurt
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 4 leaf lettuce leaves
• 8 (1-ounce) slices pumpernickel bread

Directions

Combine first 10 ingredients in a bowl. Place a lettuce leaf on each of 4 bread slices. Spread 1/2 cup turkey salad over lettuce; top with remaining bread slices.