I love making a meal, that can be retooled into another great dinner. In the past I’ve posted about Turkey Pot Pie, or Turkey Croquettes. But the time, I took a turkey breast, and deboned it, then air fried it, which was delicious on its own, but I had plans to use the remaining for Pot Pie and Turkey salad, an absolute favorite in our house.
Below is a version of Chicken Salad that we used to make when I worked in a deli. I took elements of 2 salad I really enjoyed and mashed them up. I normally would post a salad recipe, as…..there aren’t recipes for salad, but then I realize, people need inspiration, so here goes….
Turkey Salad (can be chicken as well)
1 lb Leftover Turkey, cooked and diced
2-3 Ribs Celery, diced
1 Green Apple, cored and diced
Splash or two Lemon juice
1 bunch Green Onion, sliced thinly
½ cup Sour cream
½ cup Mayonnaise
Salt and Pepper, to taste
2 Tablespoons Dill Weed
3 Tablespoons Horseradish Mustard
Process all ingredients according to above directions. Use the lemon juice to coat the green apple, so it doesn’t brown. Rinse before adding to salad.
Mix together sour cream and mayo, add in dill weed and mustard. Taste and add salt and pepper to taste. Add in all ingredients (except lemon juice) and mix together. Taste and adjust accordingly.
Serve with a great rustic bread, or on lettuce leaves.