Spicy Oils From Chongqing

Chipotle Turkey Salad

published about 2 hours ago

Credit: Meleyna Nomura

Whenever I have leftover turkey, it’s likely from a holiday meal , and I probably have a bunch of other heavy side dishes crowding the fridge. While I do love a celery- and dried fruit-studded turkey deli salad, I wanted to veer a bit from tradition and go a little lighter and brighter here. Thinking about other classic turkey dishes I could pull inspiration from, my mind immediately wandered to Mexican turkey mole .

I wasn’t about to whip up a complicated mole for this quick lunch dish, but I did like the idea of Mexican flavors. I reached for a can of chipotle in adobo instead, spooning some of the chopped chiles into a cool and creamy base of mayonnaise and sour cream. I opted to shred the leftover turkey instead of cubing it. The uneven texture holds onto the sauce better than straight-sided cubes.

With the two main components sorted out, I was still looking for some additional mix-ins. I borrowed a few ingredients from mole’s extensive ingredient list: pepitas, almonds, and sesame seeds. They’re typically blended into mole sauce to thicken it, but I left them whole here for toasty crunch. I brightened the whole thing with some chopped cilantro and scallions. Who knew leftover turkey could be so good?

Is There a Difference Between Chicken and Turkey Salad?

Deli salads are typically a protein tossed with a mayo-based dressing. You can use either chicken or turkey. Because turkeys are so much larger, there’s often quite a bit left over. This recipe is the perfect way to use that leftover turkey, but can also work with chicken.

How Long Does Leftover Turkey Last?

It’s recommended to eat leftover turkey within three to four days. I recommend making this salad a day or two after it was originally served so that it’s safe to snack on if you don’t eat it all the first day. Otherwise, freeze the leftover turkey for up to three months then thaw and proceed as written.

Credit: Meleyna Nomura

How Do I Serve Turkey Salad?

Turkey salad can be served as is, but it’s also a wonderful filling.

• Tuck it between two slices of bread or into leftover rolls for a sandwich.
• Roll it up in a tortilla for a cold wrap.
• Spoon it into crunchy romaine or tender butter lettuce leaves.

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Turkey Salad (with leftover turkey) Recipe

Transform your leftover turkey into a classic deli turkey salad tossed in a mayo-based dressing.

Yield Serves 4 , Makes about 3 cups

Prep time 15 minutes

Cook time 5 minutes to 8 minutes

• shellfish-free
• low-carb
• fish-free
• alcohol-free
• peanut-free
• pork-free
• sugar-conscious
• gluten-free
• wheat-free
• soy-free
• red-meat-free

Per serving, based on 4 servings. (% daily value)

• Calories 380
• Fat 31.0 g (47.8%)
• Saturated 5.9 g (29.4%)
• Carbs 6.8 g (2.3%)
• Fiber 2.8 g (11.2%)
• Sugars 1.9 g
• Protein 20.7 g (41.3%)
• Sodium 388.0 mg (16.2%)

Ingredients

• 1 tablespoon

  avocado or canola oil

• 1/4 cup

  shelled pumpkin seeds

• 1/4 cup

  slivered almonds

• 2 tablespoons

  white sesame seeds

• 1/2 bunch

  fresh cilantro

• 3

  medium scallions

• 1

  large (or 2 small) canned chipotles in adobo sauce

• 1/2

  medium lime

• 1/4 cup

  mayonnaise

• 1/4 cup

  sour cream

• 1/2 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

• 8 ounces

  cooked and shredded turkey (about 2 cups)

Instructions

1. Heat 1 tablespoon avocado oil in a small frying pan over medium-low heat. Add 1/4 cup pumpkin seeds and 1/4 cup slivered almonds to the pan. Cook and stir until the pumpkin seeds start to pop, 1 to 3 minutes. Add 2 tablespoons white sesame seeds. Cook, stirring often, until the sesame seeds start to brown, 1 to 2 minutes. Remove the pan from the heat and set aside to cool while you prepare the remaining ingredients.

2. Finely chop 1/2 bunch fresh cilantro until you have 1/4 cup. Thinly slice 3 medium scallions (1/4 cup).

3. Finely chop 1 large or 2 small chipotles in adobo sauce until you have 2 tablespoons and place in a large bowl. Squeeze the juice from 1/2 medium lime (1 tablespoon) into the bowl. Add 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine.

4. Add the cilantro, scallions, cooled nuts and seeds, and 2 cups cooked and shredded turkey. Use a spatula or large spoon to coat the turkey in the dressing.

Recipe Notes

Storage: Leftover turkey salad can be refrigerated in an airtight container for up to 3 days.

Meleyna Nomura

Contributor

Meleyna is a recipe developer, food photographer, and champion of home cooking. She is likely to be found on the sidelines of the Little League field (with a full dinner for four packed in a cooler) or waiting in line for a Trader Joe’s sample.

Source : food