This turkey salad picture doesn’t do it justice. The bits of color are no longer visible when you puree everything in a food processor, but processing the salad gives it a smooth and creamy texture. And, I have to say – Yum!
Using a food processor is easier and less time-consuming than hand-chopping the ingredients. Also, this particular turkey salad recipe tastes absolutely more delicious when thoroughly blended in this way.
I give everything a rough chop before loading the ingredients into the food processor, except for the mayo. I add the mayonnaise at the end when I sprinkle in the cayenne pepper, salt and black pepper.
This turkey (or chicken) salad really needs to be blended, y’all, so the flavors will be incorporated thoroughly. After making this salad, it tastes the best if you leave it in the refrigerator over night before eating it. The flavors meld and seem to do some sort of magic.
Except, I don’t believe in magic.
PAM (Painter Artist Mom) shared this recipe with me many years ago. The recipe doesn’t say to use a food processor. I came up with that part – in my
laziness time efficiency attempts during my small-children phase of life. What I discovered was a delightful difference!
When our kids were little, they loved to make hors d’oeuvres – a pecan nut thin (cracker) was the base, covered with a tiny square of white American cheese, then a teaspoon of this turkey salad, and finally a red grape on top. They loved the creating and the eating!
I make this salad throughout the year with chicken or turkey. They’re both very good. Here’s the recipe for you to print and share. 🙂
- 2 cups chopped cooked turkey
- ½ cup chopped celery
- ¼ cup chopped green onion
- 2 chopped hard-boiled eggs
- 1 Tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- dash of cayenne pepper
- ¾ cup mayonnaise
- Place the celery and onion in a food processor and process until diced. Add the chicken and egg and process. Finally, add the lemon juice, mayonnaise, and seasonings and process until smooth. Spoon the salad into a bowl, taste test for seasoning additions, and refrigerate for several hours or over night. Serve when ready to eat.
This recipe is very different from all my other chicken and turkey salad recipes. The green onions, I think, must make it so. I know you’ll enjoy it!
Maybe I should have titled the feature this week “Turkey Salad Week”, because all the ways I use leftover turkey meat are in salad form. We’re taking a little break from the turkey leftovers tomorrow to squeeze in a quick Thanksgiving tablescape, and then we’ll have the final turkey salad recipe on Friday.
It’s a new recipe I just came across last week. We had revival at our church and were served a noon meal with a noon Bible study. On Wednesday, they served this salad on croissants, and I wanted to eat the entire tray of sandwiches!
So, rather than doing THAT, I got the recipe. This week, I’m eating a little each day – to get my quota or get sick of it, or something. So far, no luck getting tired of it. That’s how good it is!
Thank you for visiting! ~ I’d like to invite you to follow me through RSS feed, Facebook, Pinterest, Twitter, Google+, Instagram, or Hometalk. Also, I’d love it if you shared Curtain Queen Creates with all your sweet friends.