6 servings

2 lbs. cooked turkey or chicken breasts, diced
1 small red onion, minced
4 ribs celery, finely chopped
1/4 cup plus 2 tablespoons minced fresh tarragon, or
       2 tablespoons dried tarragon, crumbled
1/4 cup minced fresh parsley
Dash of hazelnut, vegetable or walnut oil
1/2 cup plain low-fat yogurt
1/4 cup mayonnaise
1/4 teaspoon each salt and black pepper (or to taste)
1/2 cup hazelnuts, roasted, skinned and coarsely chopped, or
       walnuts, coarsely chopped
6 lettuce leaves for garnish

In a large bowl, toss turkey, red onion, celery, tarragon, parsley,
and oil until well mixed. In a small bowl whisk yogurt, mayonnaise,
salt and pepper. Add to salad and mix gently. Keep covered in
refrigerator until ready to serve. When ready to serve, line a platter
with lettuce leaves. Mound the salad on the leaves and sprinkle
with nuts.