Turkey leftovers? This unpretentious salad is simple, classic and makes a delicious lunch the day after. You can also use chicken instead of turkey.

Serves 4

Ingredients:

1 lb cooked turkey meat (preferably breast), cut into small cubes

½ cup diced Honeycrisp or Fuji apples, about ½ an apple

¾ cup diced celery, about 3 stalks (save some leaves for garnish)

1 tablespoon finely chopped shallots

1/3 cup light Mayonnaise

1/3 cup sour cream

2 teaspoons Dijon mustard

1 teaspoon lemon juice

Kosher salt and freshly ground pepper

2 tablespoons freshly chopped parsley

½ cup almonds (or walnuts), lightly toasted

4 slices multi-grain bread

Procedure

• In a bowl, place the turkey, apples, celery and shallots.
• In a different bowl, whisk together the mayonnaise, sour cream, mustard and lemon juice. Season lightly with salt and pepper.
• Pour the sauce into the salad and fold everything with a rubber spatula.
• Add the parsley and almonds and fold again.
• Toast a slice of multigrain bread and pour the salad on top. Garnish with some celery leaves.

 

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