I serve this on a bed of lettuce, as a sandwich or in a croissant for a special occasion.—Ruthe Holmberg, Louisville, Kentucky
- 1 hard-cooked egg
- 4 cups shredded cooked turkey or chicken
- 3/4 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1/2 cup chopped pecans
- In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving. Yield: 4 servings.
Originally published as After Thanksgiving Salad in Quick Cooking November/December 1998, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Turkey Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review