One of my favorite lunch time meals is a pre-packaged meal from my local grocery store. It’s a container of chicken salad, crackers, grapes and cheese. I’m not gonna lie, I usually buy one of these every week. Sometimes more.
But I hardly ever make chicken salad at home because I rarely have leftover chicken. But with the holidays, I always look for different ways to use up leftover turkey. I love turkey and dressing but even I can only eat it the traditional way so many times.
This dish was such a great way to use up a little bit of turkey for a quick weeknight meal. The cranberries and pecans give it that extra added fall flavor.
Turkey Salad Cup
1/2 c Leftover turkey, diced or shredded
3 Tbsp Mayonnaise, low fat
1 Tbsp Celery, finely diced
1 Tbsp Dried cranberries
2 tsp pecans, diced
Salt and pepper, to taste
Mix together all ingredients, except lettuce, until fully combined. Place turkey salad on lettuce.
Optional to serve with crackers, grapes and cheese.
Serves 1-2 people