Southwestern Chicken (or Turkey) Salad

I just roasted a turkey this week, and I’m definitely reserving some of the meat for this.  It is a VERY flexible recipe. Sometimes I make it without the celery and cucumber because I didn’t have them on-hand. I have also been known to throw in sunflower seeds or bacon crumbles. If it sits overnight, it may need a little bit more mayo stirred in just before serving.  I especially like to serve it on good, wholegrain bread, in a pita pocket or wrapped in crisp, cold lettuce.

4 c. cooked chicken, chopped
2 T. green onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1/2 cucumber, seeded and finely chopped
1 T. sweet pickle relish
1/3 – 1/2 c. mayo
1 t. lemon juice
1/2 t. table salt
1/2 t. chili powder
1/8 t. cumin pepper to taste
1/3 c. dried cranberries or halved grapes

Throw everything in and stir into thoroughly combined.

Chill for a few hours before serving.

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