Lemon Scented Turkey Salad

  • serves 0

Follow Anna Olson's simple salad recipe to make use of left over turkey.

51 Ratings
Directions for: Lemon Scented Turkey Salad



1 onion, peeled and cut in half

1 lemon, cut in half

2 bay leaves

2 sprig marjoram

1 ½ lb(s) turkey breast

Turkey Salad

½ cup chopped dried apricots

1 Tbsp lemon juice

½ cup mayonnaise

½ cup yogurt

¼ cup finely diced red onion

2 tsp finely grated lemon zest

2 tsp chopped fresh marjoram

2 tsp poppy seeds

salt and pepper

Boston lettuce leaves, for serving



1. To cook turkey, bring 6 cups of water to a simmer with onion, lemon, bay leaves and marjoram. Add turkey breast and cook, uncovered, just below a simmer until cooked through, about 20 minutes. Remove turkey, cool, chill and dice into ½-inch cubes.

Turkey Salad

1. For turkey salad, steep apricots in lemon juice and 2 Tbsp hot water until absorbed. Stir mayonnaise, yogurt, onion, lemon zest, marjoram and poppy seeds. Stir in turkey and apricots, and season to taste. Chill until ready to serve.

See more: Braise, Poultry, Herbs, Salad, Turkey, Lunch, Dinner, Easter, Spring


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