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Turkey Salad on Croissants

“I created this creamy crunchy salad for a small tea party I was having one midwinter afternoon,” pens Karen Jantz from New Plymouth, Idaho. “It’s a great way to use up some of that leftover holiday turkey when friends drop by.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 4 cups cubed cooked turkey breast
  • 1 can (8 ounces) sliced water chestnuts, drained and chopped
  • 2/3 cup chopped pecans
  • 2 celery ribs, sliced
  • 2 green onions, sliced
  • 1 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon garlic pepper blend
  • 1/4 teaspoon salt
  • 8 lettuce leaves
  • 8 croissants, split


  • In a large bowl, combine the turkey, water chestnuts, pecans, celery and onions. Combine the mayonnaise, mustard, garlic pepper and salt; pour over turkey mixture and toss to coat. Cover and refrigerate until serving. Spoon onto lettuce-lined croissants.
Nutrition Facts
3/4 cup: 616 calories, 42g fat (11g saturated fat), 108mg cholesterol, 731mg sodium, 32g carbohydrate (3g sugars, 3g fiber), 27g protein.

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