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Tangy Turkey Salad

This started out as just a plain-tasting chicken salad. I changed some ingredients and added others. Now whenever I serve it, someone is sure to ask for my version of the recipe! Since I retired from teaching a few years ago, I've enjoyed having time to try new recipes and entertain!
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1/2 cup Miracle Whip Light
  • 1/4 cup sour cream
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon minced chives
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • SALAD:
  • 2 to 3 cups cubed cooked turkey breast
  • 1 cup seedless green grapes, halved if desired
  • 1 cup sliced celery
  • 1 cup pineapple chunks, drained and halved if desired
  • Leaf lettuce
  • 4 cantaloupe rings, peeled and seeded (about 3/4 inch thick)
  • 1/2 cup pecans, toasted


  • In a small bowl, combine dressing ingredients. Refrigerate.
  • Prepare salad ingredients and mix lightly with dressing. Cover individual luncheon plates with base of lettuce and fill center with salad. Garnish with pecans.
Nutrition Facts
1-1/2 cups: 403 calories, 17g fat (0 saturated fat), 86mg cholesterol, 389mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 2 fat.

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