Happy New Year, everyone! It’s a lazy New Year’s Day, and I decided to put together a light snack.
The first few times I made this was way back in 2012, when I was still actively involved in the Repertory Theater Club (RTC). I made this for a post-rehearsal gathering with the RTC gang, and it turned out to be one of those salads that my guests surprisingly liked and actually finished. I used chicken back then, but since we had our GobbleFest recently, I decided to make this in its original intended form, using our leftover turkey. I’ve also included my notes in case you don’t have any turkey on hand. Try it out!
Based on the recipe on Food Network, with my own twists.
Turkey Waldorf Salad
- 2 cups shredded leftover turkey OR chicken meat
- If you don’t have any leftover roast turkey or chicken, season 2 boneless, skinless chicken breasts and pan fry in 2 tablespooons olive oil until browned and cooked through, and shred
- 2 stalks celery, sliced
- 1/2 cup celery leaves (daun sup), coarsely chopped, plus more whole leaves for garnish
- 1 cup (about 1 medium) crisp apple, such as Gala or Macintosh, cored and chopped
- 1 cup red seedless grapes, halved (flame seedless grapes are a great choice)
- 1/2 cup (about 75 grams) walnuts, toasted, and coarsely chopped
- 1/2 cup plain yogurt
- 3 tablespoons (about 50 grams) mayonnaise
- 1 teaspoon honey
- 1/4 teaspoon salt, plus more as needed
- 1 head butter lettuce
- 1/4 teaspoon ground black pepper
In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and walnuts until combined.
In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt (if needed) until well combined.
Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
To serve, line the serving platter or bowl with the lettuce leaves.
Top with the dressed salad, garnish with celery leaves and serve immediately.