turkey pita salad
(1 RATING)
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.
No Image
prep time
20 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 2 cups roasted turkey, chopped or shredded (about 2/3 of a pound)
- 1/2 cup dried cranberries
- 2 - stalks celery, diced
- 1/4 cup red onion, chopped
- 1 - 6 ounce container lemon yogurt or
- 6 tablespoons mayonnaise and 4 tablespoons lemon yogurt
- 1/2 - pecans or walnuts, chopped
- - salt and pepper to taste
- 4 - pita pockets
- 1 1/2 cups lettuce leaves (torn)
- 4 tablespoons monterey jack cheese, shredded (optional)
How To Make turkey pita salad
-
Step 1In a bowl, combine turkey, cranberries, celery, onion, nuts, yogurt (or mayonnaise-yogurt) and salt and pepper. Mix thoroughly.
-
Step 2Cut 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).
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Step 3NOTE: This is better if refrigerated a few hours. Gives the cranberries time to plump a little.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Turkey
Category:
Other Salads
Category:
Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#nuts
Keyword:
#sandwich
Keyword:
#cranberries
Keyword:
#pita
Ingredient:
Turkey
Method:
No-Cook or Other
Culture:
American
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