I serve this on a bed of lettuce, as a sandwich or in a croissant for a special occasion.—Ruthe Holmberg, Louisville, Kentucky
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1 cup: 665 calories, 52g fat (8g saturated fat), 174mg cholesterol, 370mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 44g protein.
Originally published as After Thanksgiving Salad in Quick Cooking November/December 1998
Dec 7, 2011
really easy , fast and gut!
Oct 30, 2010
I added Craisins to this salad for a little more Thanksgiving flavor, and a couple of tablespoons of chopped onion, it was delicious!