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!
Nonfat Greek yogurt
Apple cider vinegar
Sweetener (Truvia, Xylitol, etc.)
Chopped green onions
Chopped celery stalks
- 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.
- 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.
- 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.
- Refrigerate immediately. Salad keeps for about two weeks in the refrigerator and freezes well.
Serving size: 1/2 cup Recipe yields: Approximately 10
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