Greek Leftover Turkey Salad
When Thanksgiving’s done and gone, this Greek leftover turkey salad is my go-to Greek recipe for making good, easy use of whatever meat is still around! If you clean the turkey carcass well, you’ll probably get around 3 - 4 cups of boneless meat, which is perfect for shredding. My model for this salad is the classic chicken curry salad, except, of course, here it’s turkey and I use Greek yogurt and extra virgin Greek olive oil in place of mayo. There’s an added bonus, too: Boil up the bones to make an exceptional Greek Leftover Turkey Avgolemono Soup! This same recipe can easily be made with leftover roasted chicken!
Ingredients
- 4 cups shredded leftover turkey meat
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 2 scallions trimmed and chopped
- 1 garlic clove smashed and minced
- 1 cup of Greek yogurt
- 2 tablespoons extra virgin Greek olive oil
- Finely grated zest of half a lemon
- Pinch of cumin
- 1 scant teaspoon curry powder
- Sea salt to taste
Instructions
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Combine the chicken, peppers, and scallions in a mixing bowl.
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In a separate medium bowl, whisk together the garlic, Greek yogurt, olive oil, lemon zest, cumin, curry powder, mint and sea salt. Transfer the chicken mixture to the yogurt and toss all together with a rubber spatula.
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Serve the salad in a bowl, or as a filling for a great sandwich or wrap.
Love chicken? Check out my online class “Wing It! – Great Mediterranean Chicken!“
