Why We Like It

The curry seasoning in this turkey salad works great with the apples, cranberries and walnuts. This is a delicious, easy way to make use of leftover chicken or the leftover turkey from Thanksgiving! If you are not in the mood for a pita or sandwich, this also makes a great topping for your favorite fresh greens.

Toast the Nuts:

1/3 cup walnuts (chopped)

Add to a small dry skillet over medium heat for about 3 minutes until toasted and fragrant. Set aside.

Make the Salad:

4 cups cooked turkey (or cooked chicken, chopped)
1 apple (diced, no need to peel)
1/2 cup nonfat plain yogurt (or plain Greek yogurt)
1/2 cup mayonnaise
1/3 cup dried cranberries
2 Tbsp curry powder (or start with 1 Tbsp and add more)
1 Tbsp honey
1/2 tsp turmeric (optional)
1/4 tsp salt
1/4 tsp black pepper

Add to a large bowl, along with the toasted walnuts, and stir to combine.

Toast the bread:

4 whole wheat pita pockets (or whole wheat pitas, or your favorite whole grain bread)

Toast the pita pockets or bread in the oven (350 degrees for about 3 minutes) or toaster.

Serve and Enjoy!

1 cup fresh spinach (or other fresh greens)

Serve in toasted pitas topped with fresh greens if desired. Or, serve turkey mixture as a salad on top of fresh greens.

Quick Tips

You can reduce the amount of mayonnaise and increase the amount of yogurt. Or, if it seems too dry when you mix it all up, add a little more (about one tablespoon at a time) of both the mayonnaise and yogurt or add a little of just one of them until you get it how you like it.

If you prefer, start with one tablespoon of the curry powder and then add more if desired, I used 2 Tbsp when I made it, but feel free to adjust to your taste.