Turkey Salad

Serves: 6 Save

Ingredients (16)

  • FOR THE SALAD:
  • 2/3 cup raw pecan halves
  • 3 cups 1/2-inch diced or shredded leftover turkey or swap cooked boneless skinless chicken breasts (about 1 1/4 pounds or 3 small/medium breasts)
  • 3 medium stalks celery diced scant 1 1/2 cups
  • 2 large green onions or 3 small/medium green onions thinly sliced (about 1/4 cup)
  • 1 small tart apple such as Granny smith, diced
  • 1/2 cup dried cranberries
  • Serving suggestions: mini pretzel buns whole grain bread, croissants, lettuce cups, chopped lettuce, crackers
  • FOR THE DRESSING:
  • 1 cup plain nonfat Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh dill
  • 1 1/2 teaspoons pure maple syrup or honey
  • 1 teaspoon curry powder
  • 1 teaspoon kosher salt plus additional to taste
  • 1/4 teaspoon black pepper plus additional to taste

Directions

Learn how to make this recipe at Well Plated