Recipe For Moroccan Turkey (or chicken) Salad


This is one of those combinations that originated in my imagination. I love combining sweet and spice and savory all in one dish. This salad does that and more. I have made it a couple of times. The first time, I just ate it plain. The second time, I thought I’d try it on a bed of cooked sweet potato. The potato was warm, but not hot. The salad was cold. It was actually pretty wonderful and not too unhealthy either.

I am still using my Lifesize portion control kit. I have lost about ten pounds since starting to use it. The last ten I have to lose have been constant companions for the last 20 years. I’d love to see them go. I will keep you posted whether or not the Lifesize system is able to evict them. My point in bringing it up, however, is to tell you that these pics show a Lifesize portion; just one of six I am allowed to eat all day. See, I eat lots and I am never hungry.

1. Info for Moroccan Turkey (or chicken) Salad

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Moroccan Turkey (or chicken) Salad

  • 1 Tbsp dijon mustard
  • juice of 1 lime
  • ⅛ tsp cloves
  • ⅛ tsp white pepper
  • salt to taste
  • 2 cups chopped cooked turkey or chicken
  • ⅓ cup cashew bits and pieces
  • ⅓ cup chopped dried apricots

3. Directions:

  1. Mix ingredients from mayo to cumin in a small bowl.
  2. Place onion, turkey, nuts, apricots and vegetable in a larger bowl.
  3. Combine with mayo mixture.
  4. Salt to taste.
  5. Refrigerate until ready to use.

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