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Turkey Apricot Salad Sandwiches

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

8 SANDWICHES

Total Time Icon

TOTAL TIME

2 HOURS 15 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1 tablespoon Mazola Canola Oil
  • 1 pound turkey tenderloin, cut into 1/2-inch dice
  • 1/2 cup diced celery
  • 1 tablespoon finely minced onion
  • 1/2 cup chopped dried apricots
  • 2 teaspoons parsley
  • 1/4 cup mayonnaise
  • 1 (6 ounce) container non-fat Greek style yogurt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon white ground pepper
  • 1/2 teaspoon salt
  • 8 each sandwich thins
  • Lettuce and red onion slices, optional

Instructions:

  1. Heat oil in non-stick skillet over medium-high heat. Add turkey and cook 8 to 10 minutes or until no longer pink. Set aside to cool.
  2. Combine celery, onion, apricots and parsley flakes in a large bowl; set aside.
  3. Stir remaining ingredients in a small bowl until thoroughly mixed.
  4. Chop cooled turkey finely and add to celery mixture; mix in mayonnaise/yogurt mixture and chill at least two hours before serving.
  5. Divide turkey salad evenly between eight sandwich thins. Top with lettuce leaves and red onion, if desired.
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