The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 2, 2008
Why do people feel the need to change or add something every single recipe posted? Then it's not the recipe anymore. I'm rating this as it is, and it's great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 2, 2008
Excellent for Thanksgiving leftovers! I used plain nonfat yogurt for the sour cream and some of the mayo. I'll definitely make this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 2, 2008
This is good, but I did make some modifications to the recipe. I substituted honey mustard for the Dijon Mustard and omitted the 1tbsp of honey. I used a cup of mayo/salad dressing and omitted the lemon juice and sour cream. I added red grapes (halved w/ seeds removed) and finely finely chopped my celery. I also added onion powder and finely chopped onions and 1 tbsp of sugar. This was a sure fire hit w/ our friends and I even ended up going over to a friends house to help her make hers. This is good snack food and the kids will love it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 2, 2008
The whole family loved it! Good combination of flavors.
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Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: North Pole, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 1, 2008
Very good! Even my picky son liked it. However, I wouldn't recommend using tortillas instead of pita. That just didn't work. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 1, 2008
This recipe has so much potential! I initially made it just as written, with the exception of not adding all of the dressing. I felt it needed a little punch, so added dried cranberries. Still needed a little something...So, added a smidge of apple cider vinegar and about a teaspoon of dried tarragon. Still seemed to need something, but instead of overdoing, I put it in the fridge for my husband to taste and see if had any suggestions... Took it out after about 30 minutes and boy did those flavors pop! Just remember to allow this to sit for a few minutes for the flavors to meld. It's a real winner with or without my additions!!!
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Cooking Level: Expert

Living In: Easton, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 30, 2008
Great Recipe! I just made this using leftover dark meat from my holiday turkey. I followed the recipe as written except I didn't use celery since I didnt' have any leftover. Came out GREAT... the dressing is very good and I would use it on macaroni salad, etc., in the summer. Thanks!
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Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 30, 2008
This makes a wonderful lite lunch. Instead of 2 apples, I substituted 1 cup of craisins for 1 apple.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 30, 2008
I made a few changes suggested by other reviewers.. added dried cranberries and slivered almonds. It was good but not great. I would use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 30, 2008
Save a bowl and mix the dressing in the big bowl first, then toss in the other stuff. A delicious salad, and great with chicken, too. I cut the solids up fairly fine, and serve with crackers or toasted baguette slices. Also I sometimes put in a couple of pinches of dry tarragon, gives it a slightly different taste.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 30, 2008
I just made this today. It was very good. I used light mayo and light sour cream. I had to add more mayo to make it creamy. It does not make for a good sandwich. Better on a bed of lettuce.
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Cooking Level: Expert

Home Town: Clearwater, Florida, USA
Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 30, 2008
This is the best turkey salad I have ever tasted!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 30, 2008
This is one of my favorite recipes to fix using leftover turkey. I must admit that I've altered the recipe to suit our tastes and it is still great. I do not use the sour cream, honey, or chopped parsley. I didn't have those ingredients the first time I ever made this so have left them out whenever I make it now. I always season(salt and pepper)my recipes to our particular likes and not necessarily the amount the recipe calls for. This is a wonderful salad that I like to serve with a little lettece on large croissant rolls. It is always a crowd pleaser.
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Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 30, 2008
We find we prefer this without the mustard and with a bit of salt and pepper added. Also, I use less mayo and sour cream. Sometimes I add curry powder to it, enough for our tastes. A versatile recipe that you can make with your own tastes in mind. Good with grapes added or dried cranberries or dried cherries.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 20, 2008
I think this is the lowest rating I've given any recipe here. I'll try to salvage it for a topping on lettuce. First, it needs more spice and acid, the apples and celery need to be finely chopped, more mustard or something with flavor is needed. Not a keeper.
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Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 30, 2008
This was delicious! Some changes I made to the recipe- I used diced chicken breast instead of turkey and fat free miracle whip and fat free sour cream instead of regular mayo and sour cream. I also used a little dried parsley instead of fresh because that's all I had. I'll be making this one all summer long as a light meal! One of the best recipes I have tried on this site. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 26, 2007
I didn't measure anything and was missing most of the ingrediants. Used some left over turkey meat, some green apples my kids wouldn't eat, some celery seed, chopped up peacans I found in the freezer, honey, homey mustard and Mayo Lite. Wicked Good!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 6, 2007
Very good recipe for leftover turkey. I substituted almonds for the walnuts because that's what I had on hand. My family loved this salad. I've had a chicken salad from a cafe that was very similar to this but it had currants in it also. And it was delicious. Next time, I'll try adding currants to this recipe.
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Cooking Level: Expert

Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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Reviewed: Nov. 24, 2007
Very good recipe. Make sure you salt and pepper to your taste. My substitions were scaling down to 3 servings and using honey mustard, instead of the honey and dijon mustard mixed together. I also put in a teaspoon of ground flaxseed.
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Photo by GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 24, 2007
Per earlier reviews, I halved the lemon juice and apple (used golden delicious), and added about 1/4 cup crushed pineapple and more turkey. We like sweet and savory (as opposed to sour or tart) and it was perfect in a pita pocket. I think the doubling of the sauce is strictly a personal preference. We like only enough sauce to hold the other ingredients together, so I did not double and felt was juicier than I would prefer.
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