Turkey Salad Recipe
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-boiled large 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
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