Prep Time:
5 mins
Servings:
2-3
Chef notes
This is the best post-Thanksgiving lunch! It's a great way to use up leftover turkey, and it makes for a nice, light meal after a day of feasting. Serve it over your favorite bread or as a salad and scoop it up with crackers.
Technique tip: To perfectly shred the turkey, use a stand mixer or just cut into smaller pieces with a knife.
Swap option: Rotisserie chicken or any cooked chicken.
Ingredients
- 3 cups cooked turkey, shredded (breast or thigh both work)
- 1 rib celery, thinly sliced
- 1 small Granny Smith apple, chopped
- 3/4 cup chopped red grapes
- 1/2 cup chopped pecans or walnuts
- 1/3 cup plain yogurt
- 1/3 cup mayo
- 2 teaspoons Dijon mustard
- sea salt and freshly ground black pepper, to taste
- salad greens or bread, to serve
Preparation
1.In a large bowl, gently toss the turkey, celery, apple, grapes and pecans until combined.
2.In a small bowl, whisk together the yogurt, mayonnaise, Dijon mustard, salt and pepper.
3.Add desired amount of dressing to a large bowl and toss gently to evenly dress the salad.
4.To serve, enjoy over a bed of greens as a salad or with your favorite bread.
