Pineapple & Roasted Turkey Salad
Recipe by Joe’s Seafood, Prime Steak & Stone Crab
Everyone knows the real reason you look forward to Thanksgiving is for the leftovers. But don’t spoil it by just eating them cold out of the fridge; instead, get creative! Justin Diglia, Executive Chef at Joe’s Seafood, Prime Steak & Stone Crab shares one of his best leftover recipes. This is a quick and easy meal that can be served as a salad – or turned into a sandwich.
Pineapple & Roasted Turkey Salad
Brighten up your leftovers with this tropical twist
Ingredients:
1 lb shredded turkey breast
1 pineapple
1 cup mayonnaise
½ cup apricot preserve
¼ cup green onions, diced
½ cup celery, small dice
½ cup red seedless grapes, quartered
1 teaspoon salt
½ teaspoon pepper
Method:
1. Mix mayonnaise and apricot preserve.
2. Fold in the rest of the ingredients and reserve.
3. Quarter the pineapple and remove the fruit. Slice thin and replace back on the outer part of the pineapple.
4. Portion the turkey salad over the prepared pineapple* and serve.
PRO TIP: Turn this recipe into a sandwich as well!
*PREPARE THE PINEAPPLE
1. Quarter the pineapple and remove the core/
2. Separate the remaining pineapple meat from the shell, approximately ¾-1” thick.
3. Thinly slice the pineapple meat and place it back on the shell
