L-tryptophan coma, round 2:
If you’re like me, you’ve got some leftover turkey from Thanksgiving. Who doesn’t? I bagged up individual servings and stashed them in the freezer to use on salads (instead of chicken) and for this yummy turkey salad, adapted from a recipe for curried egg salad that I found in one of my Mom’s Health magazines.
I’ve been buying the curried chicken salad at Whole Foods for years, so this is my homemade interpretation. It’s one of those recipes that you can add ingredients to taste, depending on what you have on hand:
4 oz. cooked turkey, shredded
3 tblsp. Greek yogurt
1 tblsp. finely chopped green pepper
1 tblsp. chopped celery
1/2 tsp. curry powder
1/4 tsp. freshly ground black pepper
dash of salt
1 tsp. dried cranberries (optional)
Mix it up! You could experiment with herbs too, like parsley or cilantro. Pinenuts or almonds would also add textural interest (and calories).
The first time I served it simply on a bed of field greens. But it was even better with a spinach salad dressed with red wine vinegar, olive oil, and black pepper. I’m sure it would make a fine sandwich on toasted wheat or ciabatta too!