This turkey salad makes delicious sandwiches with your favorite rolls, buns, or bread. Serve turkey salad sandwiches with chips, fries, or a cup of soup for a delicious lunch or supper.
Lemon juice and a little chopped red onion add flavor to this easy, basic turkey salad while the optional parsley gives it color. It's a great way to use leftover turkey or bake a turkey breast or turkey tenderloins for this salad (see the tips, below).
I like the salad on toasted bread with lettuce and sliced tomatoes. As a low carb option, you can always leave the bread out and serve it as a simple luncheon salad on lettuce leaves. Slices of avocado or tomatoes would be excellent with the salad.
- 1 cup diced celery
- 1/2 cup finely chopped red onion
- 4 cups cooked diced turkey
- 1 tablespoon chopped fresh parsley, optional
- 1 teaspoon lemon juice
- 1/2 to 3/4 cup mayonnaise
- 1/8 teaspoon ground black pepper
- salt, to taste
- lettuce leaves, optional
- sliced bread, sandwich rolls, or buns, toasted if desired
In a large bowl, combine the celery, chopped red onion, diced turkey, and parsley, if using. Toss to blend ingredients.
In a small bowl, combine the lemon juice, 1/2 cup mayonnaise, and freshly ground black pepper. Stir into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.
Line slices of bread or rolls with lettuce leaves, if desired, and fill with the turkey mixture.
Serve sandwiches with potato chips or fries for a delicious lunch or sandwich supper.
Serves 4 to 6.
If you don't have leftover turkey, bake some turkey tenderloins or a simple boneless turkey breast. To roast turkey tenderloins, place a large sheet of foil in a baking pan. Place turkey tenderloins on the foil with a few slices of onions and a sprinkling of salt and pepper. Brush with melted butter. Wrap in the foil and bake for about 20 minutes. Check for doneness with a food thermometer. The minimum safe temperature for poultry is 160° F (71° C).