This is my favorite way to have turkey or chicken salad. I mix and match a little - sometimes replacing craisins with grapes, almonds with pecans, celery instead of scallions. I will sometimes use one of those roasted chickens from the grocery store and tear that up if I'm feeling lazy. Very good either in a sammich or on top of a bed of greens with some granola and raspberry vinaigrette dressing.
For some reason even though I like Ranch dressing, I've never tried it in this salad - I usually use Miracle whip.
Cape Cod Turkey Pitas
Cape Cod Turkey Pitas
Nutrition Facts Servings Per Recipe 8
- Amount Per Serving
- Calories 216
- Protein(gm)14
- Carbohydrate(gm)25
- Fat, total(gm)8
- Cholesterol(mg)30
- Saturated fat(gm)1
- Dietary Fiber, total(gm)3
- Sodium(mg)794
Percent Daily Values are based on a 2,000 calorie diet
Ingredients
- 1 slice deli smoked turkey, cut 3/4-inch thick (about 1 pound)
- 1/2 cup light ranch dressing
- 1/3 cup sliced, blanched almonds
- 1/3 cup Craisins, coarsely chopped
- 2 scallions, chopped
- 8 small pitas, about 1 ounce each (such as Toufayan Bakeries Pitettes)
Make It 1. Cut the turkey into 1/4-inch cubes.
2. In a large bowl, mix together the turkey, dressing, almonds, Craisins and scallions. Cover and refrigerate for 1 hour.
3. To serve, cut open each pita about 1 inch from the top. Spoon a scant 1/2 cup of turkey mixture into each.
