Tarragon Turkey Salad

Another use for leftovers from Turkey Day!  This would also be good with cooked chicken or tuna fish.

Tarragon Turkey Salad


  • 7 ounces chicken stock or 7 ounces turkey stock
  • 1 orange, zested and juiced
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon olive oil
  • 1/2 tablespoon sherry wine vinegar
  • 1 lb cooked turkey, cut into thin strips
  • 7 ounces mixed salad greens
  • 2 grapefruits, peeled and diced
  • fresh tarragon, for garnish


In a saucepan, heat stock, orange zest, orange juice, tarragon, oil, and vinegar; simmer 2 to 3 minutes, then chill in the refrigerator at least 2 hours.

Just before serving, arrange salad greens, turkey, and grapefruit in a serving dish; pour dressing on salad and toss well.

Garnish with tarragon sprigs.


Serves 4.

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