Chicken Salad…but with turkey

Raise your hand if 2 weeks after Thanksgiving you still had leftover turkey!

 

We did at my house, and you can only eat so much turkey before you have to think: what else could I do with this to be creative, make good food, and get a blog post out of it? Well, at least that’s what I thought. And what came to mind was Chicken Salad…but with turkey 🙂

Chicken salad is great because the recipes are variable (one of my favorite recipe qualities!), it’s a quick meal to dish up for lunch to-go during the week, and it’s really very simple.

I prefer it with apple. My mom prefers it with grapes. I prefer it with almonds. My mom prefers it with cashews. I prefer it with Greek yogurt. My mom prefers it with mayo. Well, I tell ya no matter what your preferences are, you can make this turkey salad work for you! Substitute ingredients such as these if you so wish! Remember, no simple recipe should require you to wander off to the grocery store for a special ingredient. Use what you have and what you want to get rid of!

In this case I did choose to use Greek yogurt + both apple and grapes, though we didn’t have almonds so I went with pecans. I also searched through our spices, smelling each one, to figure out which ones would go well with this recipe. Thyme was a winner! Experiment with other spices and figure out which are your favorites! Just add a little at a time and you can’t mess it up too badly!

Anyway, I hope you enjoy eating this turkey salad as much as I enjoyed making it. Have a happy day 🙂

 

Turkey Salad with Plain Greek Yogurt

Yield: About 4 servings

Ingredients

  • 1 1/2 cups cooked turkey (cubed small)
  • 1 cup celery (diced small)
  • 2/3 cup plain Greek yogurt
  • 1/2 of an apple
  • 10-15 grapes, quartered
  • 1/4 cup craisins or dried cherries
  • 1/3 cup nuts, chopped small
  • 1 Tbsp lemon juice
  • 2 Tbsp fruit juice
  • 1 Tbsp honey
  • a dash of dried thyme
  • a dash of dried rosemary
  • salt and pepper to taste

Instructions

  1. Mix all ingredients together in a small to medium sized bowl. Store in the refrigerator.

**NOTE: Between the lemon and fruit juice, some liquid will settle to the bottom of the bowl over time. If you dislike this, drain it after it happens or if you so choose, do not add it to the salad. It does add some sweetness, however, if you don’t care for plain yogurt’s bitterness.

 

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