Turkey Salad Recipe. Chicken Salad Variations

Turkey salad

There’s  a great post-Thanksgiving treat!

Whenever I make a turkey, I have not only a feast to offer on Turkey day, but a leftover-turkey feast on post-turkey days: you just wouldn’t believe how many hats this bird can wear, one more becoming than the next. The trick with turkey – and all – leftovers is to give them a complete and quick makeover, since what looked wonderful on Thursday will look much less inviting on the following couple days. Good utilitarian cook that I am, I let absolutely nothing go to waste: Turkey soup, turkey spread, turkey terrine, curried turkey salad sandwiches and wraps, turkey Waldorf salad: you name it! You will love this salad and all its variations!

Turkey Salad. Chicken Salad

Consider then interchangeable. It just depends what you might have on hand at dinner time.

Ingredients

• 3 -4 cups diced cooked turkey or chicken
• 1 Granny Smith (green) apples, unpeeled, diced small
• 2 ribs celery, peeled, diced small
• ½ medium red onion, minced
• 8 ounces natural (no nitrites) smoked turkey, diced small
• 1 cup rémoulade dressing (recipe follows), a little more if necessary
• ½ cup chopped toasted cashews or peanuts, optional

Remoulade dressing:

This is an intensely flavored sauce with a robustness that is a good match for grated celery root, endives, watercress, as well as cold meats. It uses just a little fat and packs a great punch at a lower caloric cost.

Ingredients:

• ⅓ cup low-fat mayonnaise (if mayo is a problem, substitute ⅓ cup silken tofu plus 1/4 cup olive oil)
• dairy-free milk,  a little more if needed
• Juice of 2 lemons
• 1/4 cup prepared white horseradish (or 2 tablespoons wasabi diluted in a little cold water)
• 1/4 cup Dijon-style mustard
• Salt and pepper to taste
• 1 tablespoon sugar

Instructions:

Whisk all ingredients together in a bowl. Thin with a little more milk if necessary to make a creamy sauce. Makes about 2 cups. Store refrigerated in a glass jar.

Instructions