Smoked Turkey Salad
Lighten up your Thanksgiving with this yummy Smoked Turkey Salad. My Smoked Turkey Salad is a great recipe to use the delicious leftover Turkey in or for a lighter Thanksgiving.
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
- 1.5 lb Turkey Breast Tenderloin
- 1 Green Apple Rinsed and diced
- 1/2 Celery Stalk Sliced
- 1/2 cup The White Sauce
- 1/4 tsp Cayenne Pepper for the Turkey salad
- 2 tsp French's Classic Yellow Mustard optional adds some tanginess
- 1/2 White onion Minced
- Tony Chachere's Creole Seasoning Season to taste
- Onion Powder Season to taste
- Cayenne Pepper for Turkey Breast Season to taste
- Smoked Paprika Season to taste
- Black Pepper Season to taste
- Garlic Powder Season to taste
- Ground Thyme Season to taste
- Dried Cranberries Desired amount
- 1 stalk Green onions Chopped
Lighten up your Thanksgiving with this yummy Smoked Turkey Salad.
Smoked Turkey Salad
Ingredients:
- Turkey Breast Tenderloin
- Green Apple
- Celery Stalk
- The White Sauce
- Cayenne Pepper
- Yellow Mustard
- White Onion
- Tony Chacheres
- Onion Powder
- Cayenne Pepper
- Smoked Paprika
- Black pepper
- Garlic Powder
- Ground Thyme
- Dried Cranberries
- Green Onions
Directions:
- Heat your Traeger Grill to 375 degrees.
- Season your Turkey Breast with Tony Chacheres, Onion Powder, Garlic Powder, Cayenne Pepper, Smoked Paprika and Black Pepper.
- Smoke the Turkey breast for 35 - 40 minutes at 375 degrees.
- Halfway through cooking flip to the other side. This will get those grill marks. Optional step. **Be sure the internal temperature is 165 degrees**.
- While the Turkey Breast is on the grill, dice the apples and onions.
- Cut the Celery and chop the green onions. Set aside.
- Once the turkey breast's internal temperature is 165 degrees, remove from the smoker and rest for 5 - 10 minutes.
- Shred the Turkey breast by hand or with the Kitchen Aid. Yes you heard me right. The kitchen aid. Try it, works perfectly.
- Add shredded Turkey to a bowl. Add additional Tony Chacheres at this point (optional).
- Add the white sauce. Stir.
- Add the mustard. Stir.
- Add the green apples, celery and onions. Stir together.
- Add Cayenne pepper. Stir.
- Add the Cranberries. Gently stir.
- Serve on toasted Texas Toast bread or Croissants.
- I served my Turkey Salad on a Croissant.
- Garnish with lettuce. Top with the Turkey Salad.
- Serve with Salt and Pepper Cucumbers.
- Enjoy.
