Friday, December 5, 2014

Turkey Salad

We are going to stay in the kitchen today.  I have shared my chicken salad recipe with you in the past. Well, with Thanksgiving just behind us, we are going to make Turkey Salad.  We all have turkey left over from the feast.  If you have run out of ideas, give this a try.

So, to the bowl we added 1/2 cup mayonnaise, 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon salt, 1/4 teaspoon ground white pepper, 2 cups cut-up cooked turkey, 1/3 cup chopped pecans or chopped nut of your choice, and 2 medium stalks of celery, diced.

Directions:  Mix mayonnaise, lemon juice, salt and pepper; toss with chicken, pecans and celery. Cover and refrigerate at least 3 hours. Serve on salad greens garnished with avocado slices or in cantaloupe halves if desired.  4 servings (3/4 cup each); 400 calories.

This time around I did not serve it with avocadoes on salad greens nor in cantaloupe halves. Although, both of those that would have been delicious.

This time I put it all into a sealed container and placed it into the refrigerator in preparation for use as sandwich filling.  It is extraordinarily delicious on an english muffin.

Here served with a side of veggie crisps which, for those who are interested, are considerably lower in carbohydrates and sugar than traditional potato chips.

I use the glass Snapware containers to carry lunch.  They are wonderful.

Just an idea for you to consider when trying to finish up the last of the bird from Thanksgiving.
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