Ditch the mayo: A Turkey Summer Salad

Good company, good food, fireworks and water sports :)

In addition to fireworks the 4th of July almost mandates fun food creations. Due to the excess of chicken-type poultry at the shin dig I was attending (and the preceding double claim that the best chicken ever was being made), my determination to make a meat salad (hooray for cold food in the summer), and my intense dislike for mayo and all things it is found in; I created a mayo-less turkey summer salad for the occasion.

The 4th on the Potomac

FYI:  Unlike my other recipes on this blog this recipe is not based on any other recipes, just my experience in trying chicken salads. It was well-received which could just mean that I have very nice, supportive friends. Also if you are looking for an amazing 4th experience the Key Bridge Boathouse has picnic tables and let's you take their boards/ kayaks out until 11PM. Just don't forget your headlight. 

Turkey Mustard Butternut Squash Summer Salad


Ingredients: 

3 Turkey Breasts (may substitute chicken)

1 medium butternut squash (or the pre-chopped one found in the grocery store)

1 large cucumber (chopped)

1/2 vidalia onion (chopped) 

9 oz plain Greek yogurt

4 Tablespoons Brown Mustard

1 Tablespoon Red Curry Paste

1 Tablespoon Siracha

1 tsp garlic powder

3 tablespoons dill

Kosher salt and fresh ground black pepper to taste

Olive oil cooking spray

*May add one tablespoon of wild honey if you would like to sweeten (I did not do this, but I thought about it.)

Directions: 

1. Preheat oven to 350 degrees.
2. Bring pot of water (medium size enough to fit the turkey breasts to boil). Add turkey breasts and cook for 15-20 minutes
3. While the above is cooking: chop the cucumber, the onion and the butternut squash.
4. Place the chopped cucumber and onion in a large bowl and set aside.
5. After tossing the chopped butternut squash in olive oil with 1 tb of dill. Place the butter-nut squash on a cooking sheet covered with parchment paper and place in the oven for 1 hour. Bake until tender and brown. When finished cooking, cool.
6. Also while the above is cooking mix the next six ingredients (yogurt, mustard, curry, siracha, 2 tb dill, garlic powder, and honey if you choose).
7. When turkey is done cooking shred with two forks and cool.
8. Add butternut squash and turkey to cucumber and onion. Then add the yogurt mixture and stir.
9. Add salt and pepper to taste.

Serve with tortilla chips.

Voila! You have a mayo-less summer salad that works for many occasions.

Other thoughts: The possibilities for substitutions for this salad are endless! I have already made it again where I substituted spicy buffalo wing sauce for the mustard, curry, and Siracha and took out the butternut squash.

If you make this recipe, please send your ideas and feedback! I would love to hear from you. :)

I can't think of a better way to spend the 4th! Such a great evening!