Prep 20 mins
Cook 0 mins
I adapted this somewhat, but it comes from a recipe card from (I think) our local ShopRite, and was published by Try-Foods International way back in 1995. They recommend turkey breast, but I am a fan of dark meat due to its flavor, and so I suggest you use either, or a mixture of both. I have also cut in half the recommended amount of celery, but please add more if you prefer. If you have fresh dill, use this instead.
- 2 cups turkey, cooked and diced
- 1 stalk celery, diced
- 2⁄3 cup jicama, diced
- 3 scallions, thinly sliced
- 2 red potatoes, cooked and cut into cubes
- 2 tablespoons parsley
- 2 teaspoons dill weed
- 1 cup plain yogurt
- ground pepper
- romaine lettuce
- Mix everything except the yogurt, pepper and lettuce.
- Add the yogurt last, and blend that inches
- Pepper to taste.
- Lay out romaine (or other) lettuce as a bed, and serve the above atop this.
This would be a great recipe for summer and potlucks. I like the crunch of the jicama. I used chicken instead of turkey and the picture of it is on cabbage leaves because I didn't have any lettuce but kept everything else the same. DH thought something was lacking so he put some bacon bits on it and pronounced it better.