Turkey Apricot Salad Sandwiches

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A great recipe to showcase lean turkey tenders.
8 sandwiches
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1 pound turkey tenderloin, cut into 1/2-inch dice
1/2 cup diced celery
1 tablespoon finely minced onion
1/2 cup chopped dried apricots
2 teaspoons parsley
1/4 cup mayonnaise
1 (6 ounce) container non-fat Greek style yogurt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground ginger
1/8 teaspoon white ground pepper
1/2 teaspoon salt
8 each sandwich thins
Lettuce and red onion slices, optional
Associated Recipes:
Heat oil in non-stick skillet over medium-high heat. Add turkey and cook 8 to 10 minutes or until no longer pink. Set aside to cool.

Combine celery, onion, apricots and parsley flakes in a large bowl; set aside.

Stir remaining ingredients in a small bowl until thoroughly mixed.

Chop cooled turkey finely and add to celery mixture; mix in mayonnaise/yogurt mixture and chill at least two hours before serving.

Divide turkey salad evenly between eight sandwich thins. Top with lettuce leaves and red onion, if desired.
Total Time
Chill Time 2 hours
Nutritional Facts
Total Fat grams 9.00
Saturated Fat grams 1.00
Cholesterol milligrams 40.00
Sodium milligrams 400.00
Total Carbohydrates grams 28.00
Sugar grams 7.00
Dietary Fiber grams 6.00
Protein grams 20.00
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