Turkey Salad Recipe
Done with your hot turkey sandwich, turkey noodle soup, turkey fajita and turkey pot pie? If you don’t want to freeze the leftover turkey, maybe something a little lighter and refreshing is in order. Da da da daaaaa I present thee with turkey salad on, well, a salad. Use dressing if you must but it may not even be necessary when you taste this yummy turkey salad. For it alone packs a tasty punch.
- 2 cups diced freshly cooked, chilled turkey (or chicken)
- 1 rib of celery, diced
- 1 tablespoon yellow onion, fine diced
- 1/2 cup canned sliced water chestnuts, cut into quarters (optional)
- 3/4 cup mayonnaise
- Salt & pepper
- 1/4 cup slivered almonds
- Lemon Pepper
FOR SANDWICHES: Stir turkey, celery, onion, water chestnuts, mayonnaise, almonds, lemon pepper, salt & pepper together. Spread turkey salad on bread, add lettuce or sprouts and sliced tomatoes. Makes about 4 sandwiches.
FOR SALADS: Stir turkey, celery, onion, water chestnuts, mayonnaise, salt & pepper together. Place about 1 & 1/2 cups of lettuce on each plate. Place 1/4 of turkey salad on top of lettuce. Sprinkle with the almonds and lemon pepper. Add diced tomatoes and a little salad dressing if desired.
And, although I doubt it’s an issue, you can always freeze the leftovers if the extra turkey just won’t disappear after five turkey-filled days to save for the fun Snow on the Mountain tradition.