American · Lunch
Turkey Cranberry Salad
Shredded roasted turkey breast is folded through a creamy mayonnaise-yogurt dressing with celery, dried cranberries, toasted pecans, and scallion. Seasoned with salt and black pepper, the salad is chilled and served over crisp lettuce as a light lunch or sandwich filling.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
446Calories
51.5gProtein
19.2gFat
19.5gCarbs
14.2gSugar
2.5gFiber
1094mgSodium
123mgChol
3.4gSat Fat
680mgPotassium
95mgCalcium
1.8mgIron
0.6mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
quick-lunch
Instructions
1
Prep
Shred the cooked turkey breast into bite-sized pieces, finely dice the celery, and thinly slice the scallion.
2
Toast the pecans in a dry skillet over medium heat for 3 minutes, tossing often, until golden and nutty, then chop and cool.
3
Whisk mayonnaise, yogurt, salt, and pepper until smooth, then fold in the turkey, celery, cranberries, pecans, and scallion until evenly coated.
4
Chill the salad for 30 minutes.
5
Plate
Lay the lettuce leaves on a plate and spoon the chilled salad over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g turkey-breast
- 22 celery stalk (80g)
- 1/2 cup60g cranberry-dried
- 4 tbsp30g pecan
- 4 tbsp56g mayonnaise
- 2 tbsp30g plain-yogurt
- 22 scallion (30g)
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 2 handful40g lettuce
