Yummy Curry Turkey Salad

I had so much turkey leftover from Christmas! I made two batches of this chicken salad AND a whole tray of enchiladas verdes AND a giant pot of Italian soup (both of which I didn't take pictures of...sorry!) I'm seriously considering buying a turkey on a monthly basis. There's so much meat to use and you can freeze it for later!

OK, back to the salad.

Here's what you'll need:

I'm the worst at measuring ingredients. I usually just start with a little of each (keeping in mind the strength of certain ingredients) and taste before adding more of anything.

For those of you who like to follow recipes to a tee, here are my recommended measurements based off a recipe from one of my favorite food blogs.

1 small diced apple
1 chopped celery stick
2 tbsp. chopped chives
2 tbsp. chopped cilantro
1/4 tsp. minced fresh ginger*
1 tbsp. honey
1/2 cup non-fat Greek yogurt
1/2 tbsp. curry powder
2 cups cooked & chopped turkey
1/4 cup chopped pecans
salt and pepper, to taste

*I keep a hunk of ginger in my freezer. It thaws quickly and I like it better than ground ginger.

The only step is to mix everything together in a bowl. It's easiest to first mix the wet ingredients (yogurt and honey) and then add everything else. It tastes great on toasted bread, in a wrap, or even on a salad. I probably should have taken a picture of the final result, but Matt and I ate it all before I remembered.

It was that good.