This delicious tropical twist on a creamy turkey salad makes this the summer salad nobody can resist! Perfect in sandwiches, spread on crackers or just as is.
(This post is sponsored by Jennie-O.)
Four to five weeks to go, you guys!
Soon, our little family of three will become a family of four. Oh, we simply can’t wait to meet our little baby!
I won’t lie: growing a baby is haaaaard! Put lightly, I can say that life has been a whirlwind, mostly due to this pregnancy. But it is officially summer and we are trying to enjoy ourselves while we can, before our lives change forever and sleep depravation comes knocking at our door.
And that means lots of pool days, picnics in the park, a Yankees game here and there, and an insane amount of ice cream and lots of delicious summer salads.
Which brings me to the subject of this post: this decadent but very summery Pineapple Grape Turkey Salad.
I don’t remember exactly where it was that I first had this salad, only that it was in Brazil.
Maybe it was after Christmas, as my grandma is always creating recipes to use leftover turkey, or perhaps it was as a side dish at one of our family barbecues.
All I remember is that it was delicious, creamy and tropical and that I vowed to recreate those flavors at home.
Well, many years passed and it was just last weekend that I remembered this delicious salad when I was craving something comforting yet refreshing and that didn’t require turning on the stove/oven.
I couldn’t for the life of me remember which family member made this, and therefore asking for the recipe was out of the question. So what does a food blogger do? Wing it, of course! 😉
So I cubed some Jennie-O deli oven roasted turkey breast and tossed with pineapple chunks, grapes, nuts, mayo, greek yogurt and a touch of lime. Oh, it was just how I remember it! Perhaps even better.
Nothing too fancy, no need for heat and just a few ingredients but the results are fantastic! 👌👌👌
And I know you might think I’m biased – I’m one of their ambassadors after all! – but Jennie-O turkey is so freaking delicious, y’all! And their deli meat is no exception.
Tim and I have been living out of yummy turkey sandwiches this spring/summer and I just can’t get enough of deli turkey. I used the regular oven roasted for this salad, but I can’t wait to create some recipes with some of their other flavors! That is, if Tim stops eating them right out of the fridge… 😂
As you can see, I served this salad over some lettuce we picked at the farmer’s market. We are attempting a low carb lifestyle at the moment. But as I mentioned before, this Pineapple Grape Turkey Salad is also great made into sandwiches or as appetizer canapés (just scoop the salad into some crackers and voila: easier summer party food ever!).
I like to serve it cold, but room temperature also works. Just remember to never let turkey (or chicken) salad sit at room temperature for more than two hours, especially in the hot weather!
I truly hope you give this a try! And that when you do, it brings you as much joy and tropical vibes as it did to us!
Happy summer! ☀️☀️☀️
- 3 cups Jennie-O Oven Roasted Turkey Breast, cubed
- 1 cup pineapple chunks
- 1 cup red seedless grapes, halved
- 1 cup Brazil nuts or toasted cashews, roughly chopped
- ½ cup mayo
- ½ cup Greek yogurt
- Zest and juice of ½ lime
- Salt to taste
- Lettuce, for serving
- In a large bowl, mix the turkey breast, pineapple chunks, grapes and nuts. Reserve.
- In a separate bowl, mix the mayo, greek yogurt, lime juice, zest and salt.
- Pour the dressing over the turkey mixture and toss to combine.
- Serve cold or at room temperature, over lettuce if desired.