This dish is awesome to bring along to a picnic and eat with some baguette. Or, add this to a fresh green salad instead of grilled chicken! Most stores sell a ready-made chicken salad that has tons of mayo and is way too rich – this is a new, healthy spin on the ‘meat salad’ idea and you can even make sandwiches with this for your kids and family!
(Note: The complete salad pictured that I’ve topped with this delicious turkey salad has a base of iceberg lettus with: thinly sliced radishes, sliced almonds, sliced green bell pepper, chopped fresh asparagus, cherry tomatoes, chopped spring onion and white onion!) 🙂 This is a great salad to have for lunch – you can even pack it and take it to your office! 😉
4 cups of cubed, cooked turkey (can be leftovers from Thanksgiving, or from a turkey roast!)
4 tablespoons of Asparagus Pesto (or regular pesto)
2 tablespoons of mayonnaise (optional – can omit if you want to keep this low-fat, or use low-fat mayo!)
2 tablespoons of spicy brown mustard (or dijon)
1/4 cup of chopped green onions (green part)
1/2 lemon, juiced
Kosher salt, to taste
freshly ground black pepper, to taste
Mix all of the ingredients in a bowl until well incorporated. Taste for seasonings and adjust as desired.