Ever wonder what to do with all that leftover turkey? Spice it up with this healthy and delicious recipe … it will be a crowd pleaser!
1 ¼ cups shredded cooked turkey or chicken (about 5 oz.)
2 medium stalks celery, chopped
½ cup unsalted cashews, coarsely chopped and toasted
⅓ cup dried cranberries
2 tablespoons olive oil
2 teaspoons chopped garlic
2 teaspoons hot or mild curry powder
¼ teaspoon salt
⅓ cup nonfat plain Greek yogurt
2 tablespoons chopped fresh chives or 1 teaspoon dried
1 teaspoon lime juice
4 small (4-inch) whole-wheat pitas, halved
1 cup alfalfa sprouts
Combine turkey (or chicken), celery, cashews and dried cranberries in a medium bowl.
Heat oil in a small skillet over medium high heat. Add garlic, curry powder and salt. Cook, stirring, until the garlic is sizzling and fragrant, about 30 seconds. Add to the salad mixture along with yogurt, chives and lime juice; stir to combine.
Fill each pita half with about 1/4 cup of the salad mixture and top with sprouts.
(Per 2 pita halves)
334 calories; protein 18.3g; carbohydrates 29.9g; dietary fiber 3.6g; sugars 8.5g; fat 16.8g; saturated fat 3g; cholesterol 36.7mg; vitamin a iu 216.1IU; vitamin c 5.9mg; folate 38.4mcg; calcium 57mg; iron 2.6mg; magnesium 83.5mg; potassium 335.5mg; sodium 357.7mg
Printable recipe available at: http://www.eatingwell.com/recipe/276931/currycashew-turkey-salad-sandwiches/