This recipe was originally published by Sarah from the The Chef Next Door. Go check out her great recipes over there!
The following post was sponsored by Hellmann’s Mayonnaise.
Do you still have Thanksgiving leftovers in the frig? Specifically turkey? I do, and I’m always looking for new ways to use it up! I’m a big fan of doing the traditional thing and making open faced hot turkey and mashed potato sandwiches, but it’s nice to come up with new recipes every so often.
I decided this year to make a delicious and creamy turkey salad, filled with fresh fruits, and put my salad into a pita. This would be great on top of lettuce to make lettuce cups, as well as on toasted bread. I love pita bread and it made an awesome vessel for my creamy turkey salad.
This salad is super simple to throw together and would be great for lunches this week! Mix everything together ahead of time, refrigerate, and assemble your pitas or sandwiches the morning of. A quick and healthy lunch is ready to go in no time!
Creamy Turkey Salad Pita Sandwiches
Author: Sarah Bates | The Chef Next Door
Makes 4 pita sandwiches
1 cup leftover turkey, chopped
1 small apple, chopped
1/2 cup grapes, halved
1/2 cup diced celery
1/2 cup pecans, chopped
2/3 cup Hellmann’s Real Mayonnaise
1/2 tsp fine salt
1/2 tsp black pepper
4 lettuce leaves
4 pita breads
Add all of the ingredients for the turkey salad in a large bowl and gently stir. Taste and season with additional salt and pepper if needed.
Slice the top quarter of the pitas off and carefully open them up. Lay a lettuce leaf in each pita, then top with a quarter of the turkey salad mixture.