Print
Turkey Salad
Light and delicious turkey salad makes the perfect lunch on a warm day. Served over a bed of lettuce this lightly seasoned salad is quite refreshing as well as satisfying.
Prep Time 15 minutes
Cook Time 1 hour
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Ingredients
- 16 ounces roasted turkey breast cut ¾ inch cubes
- 1 cup seedless red grapes halved
- ¼ cup red onion diced
- 2 green onions thinly sliced
- 1 rib celery sliced
- ¼ cup parsley rough chopped
- 2 tablespoons slivered almonds lightly toasted
- ¼ cup plain Greek yogurt
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried tarragon
- Salt and pepper to taste
Method
-
Dice turkey, cut and slice all vegetables. Mix in a large bowl.
-
In a small bowl or measuring cup mix yogurt, vinegar, mustard, and spices.
-
Pour dressing over salad and toss well to combine making sure everything get a light coating.
-
Chill for about 1 hour before serving.
-
Serve on a bed of lettuce or as a sandwich.
Cooks Notes
You may not need all of the dressing, I like to add enough to make sure everything is just coated but not swimming.
Chicken breast could also be used instead of turkey if you prefer.