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
- 1. 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.
1 cup: 665 calories, 52g fat (8g saturated fat), 174mg cholesterol, 370mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 44g protein.
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