This is an old favorite of mine and is perfect for reimagining the Turkey Day leftovers, especially when it comes to packing a brown bag lunch or steering away from the stuffing and the mashed potatoes to make a meat salad atop fresh leafy greens.
It can be made as easily with turkey as it can chicken, so the versatility is right there, and quick to put together, too.
Curried turkey salad
8 ounces chopped cooked chunk turkey breast or chicken breast
1 cup halved seedless grapes
1 cup finely diced celery
3 tablespoons minced white onion
3 tablespoons toasted shelled pumpkin seeds (pepitas)
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon honey
2 teaspoons apple cider vinegar
1/3 teaspoon Dijon mustard
1 teaspoon mild curry powder
Salt and pepper, to taste
Whisk together dressing and fold into salad ingredients. Serve on a bed of leafy greens or sandwiched between your favorite bread.
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