Chipotle Turkey Salad
Whenever I have leftover turkey, it’s likely from a holiday meal, and I probably have a bunch of other heavy side dishes crowding the fridge. While I do love a celery- and dried fruit-studded turkey deli salad, I wanted to veer a bit from tradition and go a little lighter and brighter here. Thinking about other classic turkey dishes I could pull inspiration from, my mind immediately wandered to Mexican turkey mole.
Ingredients
- 1 tablespoon avocado or canola oil
- 1/4 cup shelled pumpkin seeds
- 1/4 cup slivered almonds
- 2 tablespoons white sesame seeds
- 1/2 bunch fresh cilantro
- 3 medium scallions
- 1 large (or 2 small) canned chipotles in adobo sauce
- 1/2 medium lime
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 16 ounces cooked and shredded turkey (about 4 cups)
- Heat 1 tablespoon avocado oil in a small frying pan over medium-low heat. Add 1/4 cup pumpkin seeds and 1/4 cup slivered almonds to the pan. Cook and stir until the pumpkin seeds start to pop, 1 to 3 minutes. Add 2 tablespoons white sesame seeds. Cook, stirring often, until the sesame seeds start to brown, 1 to 2 minutes. Remove the pan from the heat and set aside to cool while you prepare the remaining ingredients.
- Finely chop 1/2 bunch fresh cilantro until you have 1/4 cup. Thinly slice 3 medium scallions (1/4 cup).
- Finely chop 1 large or 2 small chipotles in adobo sauce until you have 2 tablespoons and place in a large bowl. Squeeze the juice from 1/2 medium lime (1 tablespoon) into the bowl. Add 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine.
- Add the cilantro, scallions, cooled nuts and seeds, and 2 cups cooked and shredded turkey. Use a spatula or large spoon to coat the turkey in the dressing.