If you’ve already gone through your Thanksgiving bird, or it’s July and you’re craving turkey salad, don’t fret. You don’t even need leftover turkey to make great turkey salad. You can start with just a turkey breast and poach it in simmering salted water until it’s cooked through, 15 to 20 minutes.
Ingredients :
4 cups chopped leftover turkey
1 cup chopped celery
1/2 cup chopped shallots
2 Tbsp. chopped fresh dill
1/2 cup mayonnaise
1 Tbsp. apple cider vinegar
1 tsp. celery salt
Freshly ground black pepper
Directions :
In a medium bowl, combine turkey, celery, shallots, and dill. Add mayonnaise, vinegar, and celery salt; season with pepper. Stir until turkey is coated.
Make Ahead: Salad can be made 4 days ahead. Store in an airtight container and refrigerate.
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