Chipotle Turkey Salad

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I don’t know about you, but our family typically roasts a turkey that provides at least twice as much meat, if not more, as we actually need for our Thanksgiving meal, leaving us with many meals to plan using turkey leftovers. Here is a quick turkey salad I whipped up today (and turned into a sandwich) that uses chipotle powder, jalapeños, and cilantro for a Southwestern touch. Chipotle is just smoked, dried jalapeños; the chili gives the turkey salad a slightly smokey, spicy kick. Great in a sandwich with avocados and sliced tomatoes.

Chipotle Turkey Salad Recipe

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  • Prep time: 15 minutes
  • Cook time:
  • Yield: Makes enough for 2 sandwiches.

You can also use canned chipotle in adobo instead of the combination presented here of chipotle powder and jalapenos. Just add to taste. Or, if you don't want the chili heat of the jalapenos, but want the smokiness, you can used smoked paprika instead of the chipotle and jalapenos.

Ingredients

  • 1 cup chopped cooked turkey meat
  • 1/4 cup chopped white or red onion
  • 1/4 cup chopped celery
  • 1 Tbsp chopped fresh or canned jalapeño chili pepper (to desired heat)
  • 1 Tbsp chopped cilantro or parsley
  • 1/4 cup mayonnaise
  • 1/4 to 1/2 teaspoon chipotle powder (to taste)
  • Salt and freshly ground black pepper to taste

Method

1 Mix chipotle powder into mayonnaise.

2 Put turkey, onion, celery, jalapeño, cilantro into a medium sized bowl. Fold in the seasoned mayonnaise until well mixed. Add salt and freshly ground black pepper to taste.

Serve with avocados and sliced tomatoes, as a salad or in a sandwich.

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Showing 4 of 8 Comments

  • dren

    I made it as you did, but I added Apples for a little crunch and served it on romaine lettuce leaves. Rolled the leaves up like a taco. I also substituted with light mayo and added dried cranberries and walnuts. So good.

  • Christine Steendahl-"The Menu Mom"

    Sounds like a great way to enjoy leftover turkey! Can’t wait to try it. Thanks for sharing!

  • Johnny Gaffington

    I made this after thanksgiving and it was absolutely delicious. I doubled the portions and still ate it all in a day and a half. I didn’t have any fresh or canned jalepenos, so I used Chipotle Chilis in adobe sauce. Those bad boys are pretty potent so I normally use them sparingly. It gave the salad a great smokey taste. I slabbed a little cranberry sauce on the bread when i made sandwiches, which counteracted the spicy/smokeyness of the peppers quite well. I’m about to make this again. Hurray for holiday meats, and huray for elise.

  • Kim

    We always roast a turkey that is at least 20lbs even if only 4 are coming for dinner. So leftovers is always a problem. But a good one as I think leftovers is the best. Thanks for this great recipe, chipotle is so good.

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