Favorite Turkey Salad Recipe

Gregg makes the best chicken salad on this planet.  When we were first married, we didn’t live together.  It was right after 9-11 and his unit was getting ready to deploy to Afghanistan, so he had to live in a hotel in Birmingham, Alabama, while they prepared to deploy.  I lived in Tallahassee, Florida.  One weekend he had a pass to come visit and I was quite sick.  He went to the store and bought a mini food processor and a bunch of supplies and disappeared into the kitchen.  He came out some time later with the most amazing sandwich on some toasted whole wheat bread.  I’ve been trying to duplicate it ever since.

2½ to 3 cups diced cooked turkey
½ cup finely diced celery
½ cup grapes, halved (I prefer red grapes just for the aesthetics)
½ apple, chopped (no need to peel)
¼ chopped pecans.
3 to 4 tablespoons finely chopped purple onion
¼ to ½ cup mayonnaise, or more, to taste
2 teaspoons fresh lemon juice
2 to 3 teaspoons sweet pepper relish
Dash southern seasoning blend, optional
Dash fresh ground pepper
Salt to taste — kosher or sea salt is best

sharp knife, cutting board
bowl
large spoon

dice turkey
chop vegetables
slice grapes
cube apple
chop nuts

Combine all ingredients.  Start with ¼ mayonnaise and work your way up until you have the desired consistency.

Makes 6 to 8 sandwiches, depending on size.

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High in selenium
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Adding some freshly shaved tarragon makes a beautiful flavor.

Sweet pickle relish works as well as the pepper relish.  Another great substitute would be to chop a couple bread and butter pickles and use them in place of the relish.

Serve over whole wheat honey bread, toasted, with a slice of lettuce.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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