Description
A flavorful and easy-to-make Turkey Salad Sandwich recipe featuring shredded turkey mixed with creamy mayonnaise and hummus, tangy Dijon mustard, fresh dill, crunchy celery and toasted pecans, and sweet grapes. Perfect for a quick lunch or light dinner, this refreshing sandwich filling can also be served in lettuce wraps or with crackers.
Ingredients
Scale
Turkey Salad Ingredients
- 4 cups cooked turkey (shredded, cut into bite-sized pieces)
- â…“ cup mayonnaise
- â…“ cup plain hummus
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Dijon mustard
- 1 ½ tablespoons finely chopped dill
- ½ cup finely diced celery
- ¾ cup pecans (toasted)
- 1 cup grapes (cut into bite-sized pieces)
Instructions
- Combine ingredients: In a large bowl, add the shredded cooked turkey, mayonnaise, plain hummus, Dijon mustard, salt, and black pepper. Stir well to make sure the turkey is thoroughly coated with the creamy mixture.
- Add mix-ins: Gently fold in the finely chopped dill, diced celery, toasted pecans, and bite-sized grapes. Stir just until everything is combined to avoid breaking the grapes apart.
- Chill (optional): For best flavor, cover the bowl and refrigerate the turkey salad for at least 2 hours before serving to allow the flavors to meld.
- Serve: Spoon the turkey salad onto sandwich bread to make sandwiches, use as a filling in lettuce wraps, or serve alongside crackers for a versatile, tasty meal.
Notes
- Chilling the turkey salad enhances the flavors but is optional if you’re short on time.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- Use seedless grapes to prevent seeds from interfering with the texture.
- For a lighter option, substitute mayonnaise with Greek yogurt and use low-fat hummus.
- Adjust seasoning with additional salt and pepper to taste after mixing.
