Turkey Salad

I was lucky enough to find a piece of skinless rotisserie turkey breast in my neighborhood deli case. This is so quick and it is great for a hot night when you don’t want to turn on the oven. Plus, you can make this ahead (it takes all of about 6 minutes) and chill until you want to eat it.

Ingredients:

Dressing:
2 to 3 Tablespoons low fat mayonnaise
2 Tablespoons low fat sour cream
1 teaspoon Dijon (or other) mustard
1 teaspoon rice wine vinegar
1 teaspoon sugar
½ teaspoon salt

Remaining ingredients:

½ pound turkey breast, diced into ¼ inch pieces
1/3 cup chopped green onions
1/2 cup finely chopped cabbage (packaged cole slaw works great)
1/3 cup frozen peas, thawed
1/3 cup shredded cheddar
Chopped chives to garnish (optional)

Directions:

Mix the dressing ingredients together in a large mixing bowl. Add in the remaining ingredients and mix well. Garnish with a sprinkle of chopped chives. That’s it. Serve wrapped in a tortilla, with crackers, on top of cucumber slices, on lettuce leaves, stuff it in a bun, however you wish.

Get creative on me: Switch out leftover chicken or tuna steaks for the turkey. Use a bottled dressing rather than making one (I think Thousand Island might be really nice in this). Switch out veggies that you don’t like for ones you do like celery, chives, cucumber, etc. Not spicy enough for you? Add in some chopped jalapenos.