Turkey Pita Salad Recipe

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TURKEY PITA SALAD

Marlene York

By
@atlantam48

Love this salad. It can be served in pita pockets or on a bed of lettuce. I eat it often. If you don't have turkey, chicken will do.

Typically, I make this using nearly a full 6-ounce container of lemon yogurt. However, the original magazine recipe called for the mayonnaise-yogurt mix. It's good either way.


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Comments:

Serves:

4

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

2 c
roasted turkey, chopped or shredded (about 2/3 of a pound)
1/2 c
dried cranberries
2
stalks celery, diced
1/4 c
red onion, chopped
1
6 ounce container lemon yogurt or
6 Tbsp
mayonnaise and 4 tablespoons lemon yogurt
1/2
pecans or walnuts, chopped
salt and pepper to taste
4
pita pockets
1 1/2 c
lettuce leaves (torn)
4 Tbsp
monterey jack cheese, shredded (optional)

Directions Step-By-Step

1
In a bowl, combine turkey, cranberries, celery, onion, nuts, yogurt (or mayonnaise-yogurt) and salt and pepper. Mix thoroughly.
2
Cut a thin slice from tops of 4 pitas and carefully open the pocket. Line each with 1/4 of the lettuce and 1/4 of the turkey mixture (cheese optional).
3
NOTE: This is better if refrigerated a few hours. Gives the cranberries time to plump a little.

About this Recipe

Course/Dish: Turkey, Other Salads, Salads
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, Healthy