Turkey Salad Polynesian

5.00 (4)
⏱ 30 mins 🍽 8 serving(s) 🏷 Low Cholesterol

This colourful and refreshing salad is ideal for warm days. It combines cooked turkey, mandarin oranges, pineapple and walnuts with pasta in a creamy, tangy dressing. The recipe is simple to prepare and makes a lovely presentation, especially when served on a bed of crisp lettuce. It's a satisfying yet light option for a summer lunch or dinner.

Turkey Salad Polynesian

Ingredients

  • 8 ounces uncooked mostaccioli pasta
  • 2 cups cubed cooked turkey or 2 cups cooked chicken
  • 3/4 cup sliced celery
  • 3/4 cup chopped walnuts
  • 1/4 cup thinly sliced green onion
  • 1 (11 ounce) can mandarin orange segments, drained
  • 1 (8 ounce) can pineapple tidbits, in own juice,drained (reserve juice)
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons reserved pineapple juice
  • 1/2 teaspoon salt
  • lettuce, optional

Method

  1. Cook the pasta until it reaches your preferred texture, then drain it and rinse under cold water.
  2. Place the cubed turkey, celery, walnuts, green onion, mandarin oranges and pineapple tidbits into a large mixing bowl.
  3. Whisk together the mayonnaise, sour cream, 2 tablespoons of the reserved pineapple juice and 1/2 teaspoon of salt in a separate small bowl until smooth.
  4. Pour the prepared dressing over the salad ingredients in the large bowl and toss everything together lightly.
  5. For serving, you can arrange individual portions on pieces of fresh lettuce if desired.

Nutrition (per serving)

Sodium290200 mg

Recipe details

CategoryLow Cholesterol
AuthorBobtail