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
Ingredients:
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
Bib lettuce
Instructions:
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
Leave a Reply