Protein Salad (with Chicken, Tuna, Pork, or Tofu)

Inspired by the week after Thanksgiving, when there's lots of turkey in the fridge. Here are three ideas for riffs on "turkey salad." Feel free to make them your own!

Print Recipe

Course Meat, Fish & Seafood Dishes, Salsas, Salads & Slaws

Servings 4 Servings

Ingredients

~ For Mediterranean Style:
1 can albacore tuna yellowfin or salmon also works
2 stalks celery, finely chopped
1 small onion, finely chopped
0.5 cup olives, chopped
1 teaspoon dried tarragon or oregano
0.25 cup citrus vinaigrette or mayonaise see recipe links below
~ For Tex-Mex Style:
2 cups leftover chicken
1 cup corn
1 small onion, finely chopped
0.5 cup olives, finely chopped
1 teaspoon chili powder
0.125 teaspoon cayenne pepper
0.25 cup apple cider vinaigrette or mayonnaise see recipe links below
~ For Coronation Style:
2 cups leftover turkey
2 stalks celery, finely chopped
1 small onion, finely chopped
0.5 cup raisins or dried cranberries
1 tablespoon curry powder
0.25 cup mayonaise see recipe link below
0.5 cup chopped walnuts

Instructions

Mix all dressing ingredients and herbs and spices and set aside. Combine the rest of the igredients and toss with the dressing before serving. (Recipe♦652)

Notes

Swap out any of the proteins you have on hand: tofu, chicken, turkey, pork, tuna, or salmon. Citrus Vinaigrette recipe link here. Homemade mayonaise recipe link here. Apple cider vinaigrette recipe link here.