Turkey Salad Sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups cooked turkey, shredded into bite-sized pieces
02 -
⅓ cup mayonnaise
03 -
⅓ cup plain hummus
04 -
2 teaspoons Dijon mustard
05 -
½ teaspoon salt
06 -
½ teaspoon black pepper
→ Mix-ins
07 -
1 ½ tablespoons finely chopped fresh dill
08 -
½ cup finely diced celery
09 -
¾ cup toasted pecans
10 -
1 cup grapes, halved
→ Serving Options
11 -
Bread for sandwiches
12 -
Lettuce leaves for wraps
13 -
Crackers for dipping
# Instructions:
01 -
In a large bowl, combine turkey, mayonnaise, hummus, Dijon mustard, salt, and pepper. Stir thoroughly until turkey is well coated with the dressing.
02 -
Gently fold in the dill, celery, toasted pecans, and grapes until just combined, being careful not to crush the grapes.
03 -
For best flavor development, refrigerate the turkey salad for at least 2 hours before serving.
04 -
Serve the chilled turkey salad as a sandwich filling, in lettuce wraps, or alongside crackers as a dip.
# Notes:
01 -
You can substitute with avocado oil-based mayonnaise for a healthier option.
02 -
Turkey can be cooked up to a day ahead of time for more convenient preparation.
03 -
The salad will keep for 3-5 days in the refrigerator when stored in an airtight container (timing starts from when the turkey was cooked).