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Tangy Turkey Salad

 Tangy Turkey Salad
This started out as just a plain-tasting chicken salad. I changed some ingredients and added others. Now whenever I serve it, someone is sure to ask for my version of the recipe! Since I retired from teaching a few years ago, I've enjoyed having time to try new recipes and entertain!
4 ServingsPrep/Total Time: 20 min.


  • 1/2 cup Miracle Whip Light
  • 1/4 cup sour cream
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon minced chives
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • SALAD:
  • 2 to 3 cups cubed cooked turkey breast
  • 1 cup seedless green grapes, halved if desired
  • 1 cup sliced celery
  • 1 cup pineapple chunks, drained and halved if desired
  • Leaf lettuce
  • 4 cantaloupe rings, peeled and seeded (about 3/4 inch thick)
  • 1/2 cup pecans, toasted


  • In a small bowl, combine dressing ingredients. Refrigerate.
  • Prepare salad ingredients and mix lightly with dressing. Cover
  • individual luncheon plates with base of lettuce and fill center with
  • salad. Garnish with pecans. Yield: 4 servings.

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Tangy Turkey Salad (continued)

Nutritional Facts:Diabetic Exchanges: One serving equals 3-1/2 protein, 2 breads, 2 fats; also, 403 calories, 389 mg sodium, 86 mg cholesterol, 29 gm carbohydrate, 34 gm protein, 17 gm fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.