Tarragon Turkey Salad Lettuce Cups With Plumcots and Toasted Almonds

Ingredients

• 12 ounce extra thick, deli-sliced, roast turkey breast or leftover roast turkey or rotisserie chicken
• 2 plumcots, pitted and diced
• 1/2 cup thinly sliced celery
• 1/4 cup minced red onion
• 1/4 cup mayonnaise
• 2 tablespoon fat-free plain yogurt or sour cream
• 1 tablespoon white wine vinegar
• 1 tablespoon finely chopped fresh tarragon
• Sea salt to taste
• 3 tablespoon sliced almonds, toasted
• 12 butter lettuce leaves

Directions

Stir together all ingredients except almonds and lettuce in a medium bowl. Cover and refrigerate until ready to serve. Stir in almonds just before serving. Spoon about 1/4 cup mixture into each lettuce leaf.

Per serving: 170 calories, 17g protein, 9g carbohydrate, 7g total fat, 45mg cholesterol, 740mg sodium, 2g fiber.