I know, I know. This post would have been better around Thanksgiving time, but I wasn’t ready to post it then. I was too busy having fun with family :-). Instead, you are getting a random February post about Thanksgiving leftovers. People make turkey other times of the year, right? You could also use chicken instead of turkey if you don’t want to go to the trouble of cooking a big bird when it’s not a holiday. Or perhaps you still have leftovers in the freezer… If so, this is great way to make them moist and delicious instead of merely passable. As the weather is warming up, think about taking this salad with you on a camping trip, a long hike, or just a fun family picnic. You can even use canned chicken if you need to!
3-4 c. cooked turkey or chicken, diced or shredded
4 T. diced red onion
3 T. diced celery
1/2 c. craisins
1/3 c. sliced almonds
1/2 c. mayo (I used Vegennaise)
1/4 tsp paprika
1/4 tsp salt
Combine mayo, paprika and salt. Stir in remaining ingredients until combined. Add more mayo if you want it to be more moist. Eat with crackers, in a lettuce wrap, on a sandwich, etc.