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
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.