Chipotle Turkey Salad

December 29, 2010

After Christmas passes and before New Year’s parties begin, I always have my cooking focused on the double L – leftovers, but lighter.

You likely ready about our abundance of turkey blessings just before the holidays. We will be consuming this leftover blessing for weeks to come. Even when we can no longer bear a bite of smoked turkey, I’m determined to get our money’s worth out of the massive Tom we tackled in the guest bathroom.

Sorry, if this seems strange and confusing it would probably help if you read the previous post.

So the first thing I needed to make use out of was turkey.

Last week, just after an ice storm hit the area, I came home to a box of Chobani Greek Yogurt on the front porch. I was thrilled to see the yogurt, but was feeling pretty bad for our UPS guy. The sidewalk and drive were covered in a solid sheet of ice so I hope he didn’t bust his bum delivering it.

Despite the ice storm, the timing of the yogurt’s arrival was perfect for two reasons. I have time off to do some creative cooking over the holidays, and the ice cooler the yogurt came in is what we used to thaw that massive turkey in the guest bathtub. Yes, back to the turkey again. Sorry.

When I was offered to try out the yogurt in cooking and baking, I noticed Chobani has a lot of 0% fat yogurts, but that they also have a few 2% fat varieties. I happen to feel that yogurt was meant to have fat so I requested the 2% and that is what I got, along with a few others to try.

So the second thing I had to use was yogurt.

After craving something mildly festive, filling with some added spiciness, I decided to turn a traditional turkey salad into just that – Chipotle Turkey Salad.

I was really happy with the results. I used Herdez Chipotle Salsa for the spicy flavor, but you could just as easily use a little sauce from a can of chipotles in adobo or use chipotle powder. When topped with dried cranberries this turkey salad is delicious on crackers or as a sandwich.

Chipotle Turkey Salad

3 to 4 cups chopped turkey meat
¼ cup Chobani 2% plain Greek Yogurt
1 tbsp mayonnaise
2 tbsp chipotle salsa
¼ cup dried cranberries
¼ cup pecans, chopped
Parsley for garnish
Salt and pepper to taste

Place the turkey in a bowl and add the yogurt, mayo and salsa. Mix well. You can add more or less of each depending on how dry you like your turkey salad and how spicy.

Stir in the cranberries and pecans. Add salt and pepper if desired. Sprinkle with fresh or dried, chopped parsley. Serves 4.

Disclaimer: Chobani yogurt was sent to me free of charge. I was under no obligation to post about it and received no compensation for doing so.

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  • 5 Star Foodie December 29, 2010 at 10:29 am

    An excellent use of leftovers! The salad sounds healthy with the greek yogurt and I love the addition of chipotle salsa!

  • Marianne (frenchfriestoflaxseeds) December 29, 2010 at 11:19 am

    I’m with you on the yogurt + fat front – sadly, the only Greek yogurts available in Canada are either 0% fat, or 10% fat…there’s no middle ground, so I buy the 0%.

    Sounds like a tasty way to use up those turkey leftovers.

  • kat December 29, 2010 at 11:34 am

    I am so with you on the two L’s! We are roasting a chicken this weekend & this is our kind of way to use leftovers

  • MelindaRD December 29, 2010 at 12:56 pm

    I wish I could get some Chobani delivered to my house. I am hoping wherever we end up at next there is some Chobani at the commissary.

  • Michelle @ Find Your Balance December 29, 2010 at 1:43 pm

    I agree about the fat! I find it impossible to get full fat, organic greek yogurt. It’s either fat free organic or full fat conventional. What gives? Since fat stores toxins, I don’t want full fat conventional. Augh.

  • emily (a nutritionist eats) December 29, 2010 at 2:40 pm

    What a great twist on turkey salad!
    I’m SO with you on the yogurt, the first Greek yogurt I had was in Greece and I think it was full fat…I like to stay 2% and above 🙂

  • OysterCulture December 29, 2010 at 9:26 pm

    What an absolutely yummy sounding salad, I’m feeling healthier just reading what you added together. That bird certainly went a long way.

  • Lauren December 30, 2010 at 7:46 am

    This sounds fantastic! I love using Greek yogurt in place of mayo (and sour cream) and your addition of chipotle salsa is brilliant.

  • Andrea (Off Her Cork) December 30, 2010 at 8:22 am

    Oh so many things I love about this! First of all I love that you used 2% Chobani! I didn’t even know they made 2% which means I might give it another chance. I had the 0% and didn’t like it, very sweet. I also am in the Yogurt Must Have Fat camp. Fat free yogurt? What’s the point behind that?

    This sounds so yummy and I have some leftover turkey that I might be able to whip up into a salad. Great idea!

  • Debinhawaii December 31, 2010 at 1:35 am

    So lucky–a box of Chobani yogurt would be a real treat. I like 2% yogurt the most–it has enough fat for me. 😉 The turkey salad looks delicious and a perfect way to use up leftovers lightly.

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