After a major holiday, Joe and I usually eat leftovers of the holiday meal over and over and over.
It’s pure laziness.
We eat Thanksgiving dinner or Christmas dinner or Easter dinner five or six or seven times over the course of the weekend.
I wouldn’t mind that, except that I’m not a huge fan of plain roast turkey. It’s all I can do to eat it for the big meal, let alone eating it meal after meal in the days after the holiday.
After Thanksgiving this year, I was hoping to find a way to use up some of our turkey without actually eating a bunch of leftover turkey with gravy.
This recipe was born.
I was thinking when I made it of the chicken salad that my mom had at my bridal shower. All I remember about it was that they thought it was my favorite, but I had never eaten it before that very brunch.
At any rate, it had the traditional mayo and mustard in it, celery and onion powder instead of crunchies (which I absolutely hate in my chicken, egg, ham, or turkey salad), and pecans. Even though I hate crunchy celery and onion bites, I love the soft crunch of pecans in it. I don’t know what the difference is, but I love the nuts.
Instead of eating roast turkey six times, I made this turkey salad over and over and ate it six times. It was delicious.
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