Description
A light and flavorful Cashew Turkey Salad Sandwich perfect for a quick and nutritious lunch, combining tender turkey breast with crunchy cashews, sweet dried apricots, and a creamy yogurt-mayonnaise dressing on hearty pumpernickel bread.
Ingredients
Dressing and Mix:
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons reduced-fat plain yogurt
- 1 green onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups cubed cooked turkey breast
- 1/4 cup thinly sliced celery
- 2 tablespoons chopped dried apricots
- 2 tablespoons chopped unsalted cashews
For Assembly:
- 8 slices pumpernickel bread
- 4 lettuce leaves
Instructions
- Prepare the dressing: In a bowl, combine the reduced-fat mayonnaise, reduced-fat plain yogurt, chopped green onion, salt, and pepper. Stir well until the ingredients are evenly blended and smooth.
- Mix in the salad components: Add the cubed cooked turkey breast, thinly sliced celery, chopped dried apricots, and chopped unsalted cashews to the dressing mixture. Gently fold the ingredients together until the turkey and add-ins are well coated.
- Assemble the sandwiches: Lay out half of the pumpernickel bread slices and place a leaf of lettuce on each slice. Spoon the turkey salad mixture evenly over the lettuce. Top with the remaining slices of bread to form sandwiches.
Notes
- Use reduced-fat mayonnaise and plain yogurt for a lighter version of the salad.
- Dried apricots add a subtle sweetness that balances the savory turkey and crunchy cashews.
- For extra crunch, feel free to toast the pumpernickel bread lightly before assembling.
- These sandwiches are best served immediately but can be refrigerated for up to 24 hours wrapped tightly.
- Feel free to substitute whole wheat or rye bread as preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American