Thai Turkey Salad

Because turkey is often reserved for big dinners, it's easy to feel like that's the only way to serve it. I find that the simplest way to think about using turkey is to pretend you are planning with chicken. Do you ever put chicken in lasagna? If so, try turkey in its place. Do you ever make chicken quesedillas? Put chicken in risotto? Add chicken to your pizza? If so, give turkey a try!  Do you ever make chicken salad sandwiches? If so, then you can use turkey in its place...And you know what? I don't even like chicken salad sandwiches, but I love this variation using turkey along with some Thai-inspired ingredients!

2 C chopped cooked turkey breast
2 green onions, chopped
1 carrot, peeled and grated
1 rib of celery, diced
1/4 C (+/-) red pepper, diced
2 T peanuts (or sunflower seeds, if you want it peanut-free)
1/4 C sour cream or plain Greek yogurt
1 tsp soy sauce
1/2 tsp sugar
1/8 tsp cumin
1/4 tsp curry
Pinch of garlic
Salt and pepper to taste

Combine turkey, vegetables, and peanuts or sunflower seeds in a large bowl. In a separate small bowl, combine the remaining ingredients to make the dressing. Once combine, stir into the turkey mixture to coat.

Think outside the bread box: Instead of using traditional sandwich bread, try this on a crusty roll, served with crackers, or wrapped in a tortilla or Boston lettuce.





(The previously posted recipes using Thanksgiving leftovers were Stuffing Frittata, and Curry Vegetable Soup. For other ideas about using leftovers any time, view all my recipes categorized under "Leftovers Renewed.") 

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