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Jamie Eason's Post-Pregnancy Recipes: Turkey Salad

Turkey salad is a great, protein-rich dish to help fuel your day. This recipe cuts the fat but keeps the creamy goodness of a classic dish you'll absolutely love!

Salads are more than just healthy sides filled with tomatoes, cucumbers, and sprouts. My turkey salad pairs a hearty serving of lean meat with protein-packed Greek yogurt. The addition of veggies like celery and green onions provides an extra crunch and added texture, while the apple cider and Dijon mustard add a layer of tartness. You can spread this yummy salad onto bread or if you're watching your carb intake, scoop a serving onto a bed of lettuce. It's a recipe your whole family will enjoy!


Turkey breast
2 lbs.

Dijon mustard
8 tbsp

Nonfat Greek yogurt
6 oz.

Apple cider vinegar
4 tbsp

Sweetener (Truvia, Xylitol, etc.)
4 tbsp

1 tsp

Chopped green onions

Chopped celery stalks

  1. Add turkey breast and water to a medium-sized pot and bring to a rapid boil. Immediately reduce to low heat, cover with a lid, and let simmer for 30 minutes.
  2. In the meantime, chop green onions and celery. Place in a small bowl and set aside. In another small bowl add the Dijon mustard, Greek yogurt, apple cider vinegar, sweetener, and salt, mixing well until thoroughly combined.
  3. Shred or chop the turkey into bite-sized pieces and place in a large bowl. Add the chopped onions and celery as well as the wet ingredients. Stir until well combined.
  4. Refrigerate immediately. Salad keeps for about two weeks in the refrigerator and freezes well.

Nutrition Facts
Serving size: 1/2 cup Recipe yields: Approximately 10
Amount per serving
Calories 117
Total Fat 1 g
Total Carbs 8 g
Protein 20 g

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