Boxing Day Turkey Salad

Ingredients

Serves: 12

500g (1 1/4 lb) cubed, cooked turkey
250g (8 oz) mayonnaise
1 teaspoon paprika
150g (5 oz) dried cranberries
1 large stalk celery, chopped
3 spring onions, chopped
1/2 green pepper, minced
75g (3 oz) chopped pecans
1/2 teaspoon salt, or to taste
freshly ground black pepper to taste

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Preparation method

Prep: 15 mins

Tip:

This is perfect for using up leftover roast turkey on Boxing Day, but you could just as easily use it anytime of the year with leftover roast chicken.

Reviews & comments

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Easy

I made this with leftover chicken. lovely

Posted: 16 Dec 2008

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Your comment:

Used different ingredients. This is a wonderful chicken salad recipe. I omitted the green pepper and added chopped apples and sliced grapes. I highly recommend giving this recipe a go. I'm glad I did!

Posted: 18 Jul 2008

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Your comment:

Used different ingredients. I'm on a chicken salad binge.There are many great recipes for it on this site, but this one is almost perfect.Some minced red onion makes it superb.Thanks Elaine.

Posted: 18 Jul 2008

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Your comment:

Used different ingredients. Instead of just dried cranberries, I used 1/2 dried cranberries, 1/2 dried cherries. I added a handful of halved seedless green grapes. Omitted the green pepper since I don't care for it. Outstanding!! Huge hit at the party I brought it to. Hubby loved it also!! I don't believe it serves 12 as listed, unless you make small sandwiches. I served it on lettuce leaves and it perhaps served 6 to 8.

Posted: 18 Jul 2008

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Your comment:

Used different ingredients. This is BY FAR the most fabulous chicken salad I have EVER had! To add maximum flavour, I saute'd my onions in butter prior to adding them to the salad. I threw in a handful of sunflower seeds, and seedless green grapes. I toasted my pecans before adding them. The flavours are so wonderful together. This chicken salad definately melts in your mouth. I can't wait to make this for a crowd of people!! THANKS SO MUCH, Elaine, this is truly spectacular!!!!

Posted: 18 Jul 2008

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