Real Recipes From Real Home Cooks ®

turkey pita salad

★★★★★ 1
a recipe by
Marlene York
Macon, GA

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.

★★★★★ 1
serves 4
prep time 20 Min
method No-Cook or Other

Ingredients For turkey pita salad

  • 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)

How To Make turkey pita salad

  • 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.