TURKEY PITA SALAD

Turkey Pita Salad

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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.

Rating:

★★★★★ 1 vote

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)

How to Make TURKEY PITA SALAD

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.

Printable Recipe Card

About TURKEY PITA SALAD

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



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