Erica’s Cajun Turkey Salad
1 Zatarain’s Jambalaya mix (low sodium if available)- Cooked according to the package directions- but OMIT the meat!
¼ cup finely chopped bell pepper
¼ cup finely chopped sweet onion (or red onion)
1/3 cup finely chopped celery
¼ cup sweet pickle relish
1/3 cup dill pickle relish
3 hard boiled eggs, chopped
2 Tablespoons Zaterains Creole Mustard ( if not available use
½ cup smart balance mayo
Approx.. 1 ½ pounds roasted turkey, cut into small bite size pieces
(Chicken or shrimp may be substituted)
Ground pepper and salt to your taste
Mix all of the wet ingredients above- relishes, mustard, mayo. Add finely chopped bell pepper celery, and onions. Mix. Toss the meat with the prepared rice from the jambalaya mix and then add the mustard/mayo mixture. Season to taste with salt and ground pepper. This saves in the refrigerator for 2-3 days. Serve on a bed of mixed lettuce or to the side of greens with a sprinkle of dried cranberries, chopped parsley or cilantro.
If you misplace this recipe, one almost exactly like this is printed on the back of the Zatarain’s Low Sodium Jambalaya Mix box!
For Buffet: double or triple this recipe!
For a very pretty presentation, press the Cajun Turkey Salad into a bowl. Pack down to remove any air pockets. Press Saran Wrap over. Chill several hours or over night and un-mold onto a bed of greens and sprinkle with a chopped green herb of your choice and dried cranberries.