I am a fan of chicken salad and tuna salad and I’m the only one in my house that appreciates them. Either in a sandwich or with some pita chips, it’s my perfect lunch. I make it for lunch when I have leftover meat and usually just enough for one to enjoy.
This past weekend, with so much leftover turkey from Thanksgiving Day, I figured why not turn it into a turkey salad. I’m adapting my version of the chicken/ tuna salad recipe into a turkey version. Considering that turkey tends to be dry, flavorless and needs more tang in order for it to taste like anything (just my opinion), a salad affords you that opportunity.
Generally, I am of the thought that less mayonnaise is better (you have to cut fat somewhere) but for turkey, it kind of needs it. It seems to just absorb it right up. Also, I don’t use eggs in my salad. I never add fruit or nuts in it either. I like my salads savory, however, feel free to add them in yours if that is your thing.
Oh, and when raw onions are required for a recipe, I like to use raw shallots instead. Shallots tend to have a milder taste plus your friends may appreciate it too (hint, hint). The chipotle pepper adds a little kick to it all.
- 2 cups of shredded turkey
- 4 tablespoons of mayonnaise
- 2 tablespoons of spicy mustard
- 1 celery stalk finely chopped
- 1 small shallot finely chopped
- 1 slice of sandwich pickle finely chopped
- 1/8 teaspoon of ground chipotle
- Salt and pepper to taste
- In a bowl place the shredded turkey along with your chopped shallot, celery and pickles.
- Mix in mayonnaise, prepared spicy mustard, chipotle and salt and pepper. Cover and refrigerate for at least 1 hour but the longer you let it marinade the better it will taste.