- Combine first 10 ingredients in a bowl.
- Place a lettuce leaf on each of 4 bread slices.
- Spread 1/2 cup turkey salad over lettuce; top with remaining bread slices.
Apricot-Nut Turkey-Salad Sandwiches From Cooking Light magazine 1 1/2 cups shredded cooked turkey or chicken breast (about 6 ounces) 1/4 cup thinly sliced celery 1/4 cup light mayonnaise 2 tablespoons chopped unsalted cashews 2 tablespoons chopped dried apricots 2 tablespoons chopped green onions 2 tablespoons raisins 2 tablespoons plain low-fat yogurt 1/8 teaspoon salt 1/8 teaspoon black pepper 4 leaf lettuce leaves 8 (1-ounce) slices pumpernickel bread
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