Avocado Turkey Salad

Description:  a healthier version to turkey or chicken salad that uses avocado and a little bit of Greek yogurt instead of mayo. This can be served as a sandwich or on its own.



  • one pound cooked chicken or turkey breast
  • one avocado
  • 1/4 cup plain greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1/3 cup dried cranberries
  • salt and  pepper to taste
  1. Shred chicken or turkey with a fork, or alternatively, cut into bite size pieces.
  2. In a medium bowl, combine avocado, Greek yogurt, and apple cider vinegar using a potato masher or wooden spoon so that the avocado breaks down into a creamy mixture.
  3. Stir in the chicken/turkey and dried cranberries. Season with salt and pepper to taste. This can be enjoyed immediately, but I like it served chilled. This will keep in the fridge for a few days. The vinegar should stunt the browning of the avocado.