Apricot-Nut Turkey-Salad Sandwiches

Photo: Howard L. Puckett; Styling: Lydia E. DeGaris

The combination of crunchy cashews, sweet apricots, and low-fat yogurt adds a great finishing touch to this delicious turkey salad sandwich. Serve on pumpernickel bread for extra flavor.

Yield: 4 sandwiches
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 23%
  • Fat: 7.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 17.6g
  • Carbohydrate: 40.2g
  • Fiber: 4.4g
  • Cholesterol: 35mg
  • Iron: 2.7mg
  • Sodium: 541mg
  • Calcium: 81mg


  • 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


  1. 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.
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