4 – 12.5 oz cans of chicken, drained

salt and pepper

2 t olive oil

¼ C Miracle Whip, lowfat

¼ C Nonfat plain Greek yogurt

½ C whole milk

2 t poppy seeds

1 C celery, chopped

½ C pecans, chopped

1 C Benjamin Twiggs Michigan Dried Cherries



Heat olive oil in non-stick skilled over medium high heat.  Drain the chicken and cook in skillet until all of the pink is gone.  Place cooked chicken in a large bowl and season with salt and pepper to taste.  Cover and refrigerate for about 1½ – 2 hours, until cool.

In a small bowl, mix Miracle Whip, Greek yogurt, milk, and poppy seeds until combined.  Add to chicken and mix well.  Chill at least 2 hours.

Just before serving, mix in pecans and dried cherries.

Serve on a bed of lettuce with a cherry tomato garnish or on croissants.  Makes about 8 servings.