Chipotle Turkey Salad

Give your turkey leftovers a gentle smokey kick with a turkey salad seasoned with chipotle powder and jalapeños.

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.

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

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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Comments

  1. Margaret

    Yum, chipotle is pretty much good on everything these days! If you took the mayo out of it and added some delish turkey broth you’d have yourself a fantastic soup as well. Ditto on the sea salt!

  2. 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.

  3. 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.