My mom used to make turkey salad every year after Thanksgiving with the leftover turkey once we all got tired of eating it with just the sides. Since I cooked a 13 pound turkey for just two people this year (it's the smallest turkey, I could find. I swear), and we are turkey-sandwiched out, I decided to create my own version of mom's annual turkey salad.
The great thing about the recipe is that you can adjust/ add/ subtract/ change any of the ingredients to fit your own palate. The measurements below are rough estimates because I really just eyeballed amounts and tasted as I went along until I came up with something delicious.
If you're already out of turkey (lucky you!), obviously you can always use chicken!
Creamy Turkey Salad
2 c. leftover turkey, diced
2 celery hearts, finely chopped
2 green onions, finely chopped
1 small shallot, diced
1/4 c. light mayonnaise
1 tbsp. low-fat sour cream
1 tsp. whole grain Dijon mustard
fresh lemon juice (I used half a lemon)
salt and pepper to taste
Combine all the ingredients in a bowl and mix everything together. It really doesn't get much easier than that, right?
I've been eating the salad with sesame melba crackers, and B made lettuce wraps with his turkey salad yesterday. The possibilities are endless. Now, I'm actually kinda sad the turkey is running out!
*This post is linked up with Tasty Tuesdays over at Alissa's blog 33 Shades of Green. Go check it out for more great recipes!