Photo: Anna Pelzer
Gingery-Apricot Turkey Salad
11 ingredients
15 min
4 servings
openrecipes
"A good way to use up Thanksgiving leftovers, this salad is a slightly different take on a Waldorf chicken salad."
Estimated Nutrition (whole recipe, rough)
638
Calories
61g
Protein
23g
Fat
48g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Apricot | 1 medium (35g) | 17 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups diced, cooked turkey
- 1 Granny Smith apple - peeled, cored and diced
- 1 cup diced celery
- 1/2 cup chopped cashews
- 1/4 cup dried apricots, finely chopped
- 1/2 cup low-fat mayonnaise
- 1/4 cup low-fat sour cream
- 2 tablespoons apricot preserves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes