Go Back
–+ servings
Side view of halved turkey salad sandwich stacked on top of cutting board.
Print

Turkey Salad Sandwich (No Mayo)

This creamy turkey salad sandwich is mayo free, full of flavour and crunch. It contains naturally low in fat yogurt, a handful of warming, delicious spices and refreshing apple.
Course Lunch
Cuisine American, Low fat
Prep Time 12 minutes
Total Time 12 minutes
Servings 5 servings
Calories 129kcal
Author Monika Dabrowski

Equipment

  • Large mixing bowl

Ingredients

  • 10.58 ounces leftover turkey chopped
  • 1 Granny Smith apple unpeeled, cored, diced
  • ½ red onion finely chopped
  • 4 tablespoons cilantro/fresh coriander finely chopped
  • 8 tablespoons natural yogurt
  • 2 tablespoons cream cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 2 teaspoons dijon mustard
  • 1 teaspoon ground cumin
  • ½ teaspoon onion/nigella seeds and cayenne pepper each
  • Fine sea salt and pepper to taste
  • Serve with your favourite bread
US Customary - Metric

Instructions

  • To a large bowl add the yogurt, cream cheese, mustard, lemon juice, maple syrup and spices and whisk together until thoroughly combined.
  • Add the turkey, chopped cilantro, red onion and apple and stir to combine.
  • Season to taste and make your turkey salad sandwich!

Notes

  • This recipe also works with leftover chicken.
  • Dice the apple when you are ready put the mixture together (apple is prone to discoloration so shouldn't be prepared in advance).
  • The cayenne pepper will make this turkey salad sandwich a little spicy - adjust the amount to your preference.
  • You can use either white and dark turkey meat or a mixture.
  • I used full fat cream cheese but the low fat variety works well too.
  • You can use sour cream (I recommend the 'lighter' variety) or Skyr instead of the yogurt.
  • Substitute parsley or thai basil for cilantro.
  • No turkey leftovers: Buy a small piece of turkey breast, season, brush with oil and bake for about 45-50 minutes at 190 C/ gas mark 5.  Remove from the oven, allow to cool completely, then chop or shred and make the recipe.
  • Best served on the day it's made. Refrigerate for up to 2 days.
  • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 12g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 112mg | Potassium: 256mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg