CHICKEN SALAD  4 C.chopped, cooked chicken or turkey breast  1/2 C. dried cranberries  1/2 C. chopped toasted pecans  1/2 C.diced celery  1/2 C. low-fat Greek yogurt  1/4 C. light mayonnaise  1 Tbsp honey  1/2 tsp kosher salt  1/4 tsp ground black pepper  1-1/2 Tbsp chopped fresh tarragon   leaves (or 1-1/2 tsp dried)  Stir all ingredients until well combined. TIP: Will hold a day or two in fridge.Add more yogurt for creamy consistency if eaten the next day. From Debbie Reynolds Oh So Shabby