This morning on KSEE Sunrise, Chef Roy Harland showed us a delicious way to use leftover turkey.
3 cups diced cooked turkey meat (or chicken)
1/2 cup dried cranberries
1/2 cup diced celery
2 to 3 T finely chopped red onion (may substitute scallions)
1 cup diced Fuji apple
1/4 cup chopped toasted pecans, walnuts or almonds
1 cup cooked wild rice, bulgur or other barley (optional)
4 T mayonnaise
1 T lemon juice
1/2 tsp. curry powder, or to taste
Sea salt and freshly ground black pepper to taste
Butter lettuce or romaine leaves
Place the turkey, cranberries, celery, onion, diced apple, pecans and the cooked grain (if using) in a mixing bowl. In a small bowl, combine the mayonnaise, lemon juice, curry powder, salt and pepper. Fold dressing into the turkey mixture and mix well. Let the salad rest for a half hour if possible for flavors to combine.
Chef's note: Serve in lettuce cups. This salad also makes great sandwiches.