1 teaspoon bottled ground fresh ginger (such as Spice World)
1/8 teaspoon crushed red pepper
3/4 cup thinly sliced celery
1/4 cup chopped red onion
1/4 cup dried cherries
1/4 cup golden raisins
8 ounces roasted turkey breast, chopped
4 (6-inch) whole wheat pitas, cut in half
How to Make It
Heat a small nonstick skillet over medium-high heat. Add almonds; cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.
Combine yogurt, mayonnaise, ginger, and pepper in a medium bowl. Add almonds, celery, and next 4 ingredients (through turkey), stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half.
If you don't have leftover turkey to use in this recipe, go to the deli section of your local grocery store and ask for a thick, eight-ounce cut of roasted turkey breast meat.
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I loved the idea of this recipe, but made a few substitutions (due to having a limited amount of ingredients in the house) and it came out scrumptious!
Instead of turkey, cherries, almonds, and plain yogurt, I used a can of albacore tuna, dried cranberries, pecans, and vanilla yogurt. The vanilla yogurt made the sandwich a little sweet, which I love. This recipe is great for everyday meals that you can put on a sandwich or on top of a salad.
I love this salad for lunch. Made several modifications...left out ginger because I didn't want that asian flavor, used canned white meat chicken instead of turkey - which turned out to be a great easy subsitution, and didn't put it in a pita - ate it with RF Triscuits & on a bed of lettuce (two different lunches). Will definitely be a repeat. Yummy!
This was great! I used a roasted turkey breast from the deli section of my grocery store. I omitted the celery and replaced the red onions with green onions. And I agree with a fellow reviewer - greek yogurt makes all the difference in the world. The ginger flavor was a tad too much for me - will use less next time.
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