One more Thanksgiving leftover salad – simple as can be. 

This is as easy as it gets, and yet the flavor combination is totally worth noting and repeating. Naturally you can use chicken on any other occasion, but do try it out with the rosemary and cranberries even if you don’t happen to have them (and the celery) leftover from a prior feast, as I did.  (Speaking of, I need to do more recipes where I literally have every single ingredient on hand and at the ready. This was such a nice change of pace from my typical 6 trips a week to the grocery store.)

Enjoy, those of you who are still working on that bird, or anyone else who wants some variety in their chicken salad repertoire.

TURKEY SALAD WITH ROSEMARY AND CRANBERRIES

2 cups turkey (or chicken), chopped
1/3 cup mayonnaise
2 sprigs rosemary, minced
2 stalks celery, diced
1/4 cup dried cranberries
(plus salt and pepper to taste)

Mix all ingredients together. And . . .  yep, that’s pretty much it! I used about 1/4 teaspoon salt, personally. If you’re going to be storing it in the fridge for a while before eating, you might want to add the cranberries later just for maximum contrast in texture. But either way, it keeps well.  Serve in sandwich form or over greens.

Other takes on turkey salad:

Chipotle Turkey Salad from Simply Recipes
Turkey Salad with Grapes and Walnuts
Leftover Turkey Salad with Indian Spices, Lemon and Cilantro from Kalyn’s Kitchen
Turkey Taco Salad from The Kitchn
Curried Chicken or Turkey Salad from Chew Out Loud

— posted by Anne