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Poultry: Cold Turkey Salad w/Tarragon-Parsley Dressing

Source of Recipe

100 Low Fat Small Meals and Salads
Servings: 4

1 cup low fat chicken stock...or...canned low sodium broth
1 tablespoon fresh lemon juice
1 pound turkey breast, cut into 3/4 inch pieces...(or use leftover cooked turkey meat)
2 carrots, cut crosswise into 1/4 inch pieces
1-1/2 cups broccoli florets
2 large stalks celery, diced
12 firm cherry tomatoes, cut in half

Tarragon-Parsley Dressing:
1/2 cup low fat (1%) cottage cheese
1/4 cup light sour cream
1/2 teaspoon dried tarragon or to taste
1/3 cup loosely packed fresh parsley leaves
Freshly ground pepper to taste

Combine stock and lemon juice in a large saucepan or skillet and bring to a simmer. Add turkey (if uncooked), carrots, and broccoli. Cover, and cook over medium heat for 3 minutes. Using a slotted spoon, remove broccoli and set aside to cool.

Cook turkey and carrot, covered, for an additional 5 minutes or until turkey is cooked through. Add additional broth or water if too much liquid evaporates. Drain turkey and carrots and let cool to room temperature.

Transfer turkey and broccoli to a large mixing bowl. Cut each carrot slice in half and add to turkey in bowl. Toss gently, cover, and refrigerate for about 2 hours or until chilled.

Combine all dressing ingredients in a food processor and process until smoothly blended. Taste and adjust seasonings if necessary. Spoon dressing over turkey mixture and toss gently to coat all ingredients.

Per serving (calculated w/o added salt): 245 Calories; 5.5g Total Fat; (20% calories from fat); 40g Protein; 9g Carbohydrate; 80mg Cholesterol; 235mg Sodium