Tarragon Turkey Salad Lettuce Cups With Plumcots and Toasted Almonds

Tarragon Turkey Salad Lettuce Cups With Plum[cots] and Toasted Almonds



  • 12 ounce extra thick, deli-sliced, roast turkey breast or leftover roast turkey or rotisserie chicken
  • 2 plumcots, pitted and diced
  • 1/2 cup thinly sliced celery
  • 1/4 cup minced red onion
  • 1/4 cup mayonnaise
  • 2 tablespoon fat-free plain yogurt or sour cream
  • 1 tablespoon white wine vinegar
  • 1 tablespoon finely chopped fresh tarragon
  • Sea salt to taste
  • 3 tablespoon sliced almonds, toasted
  • 12 butter lettuce leaves



Stir together all ingredients except almonds and lettuce in a medium bowl. Cover and refrigerate until ready to serve. Stir in almonds just before serving. Spoon about 1/4 cup mixture into each lettuce leaf.

Per serving: 170 calories, 17g protein, 9g carbohydrate, 7g total fat, 45mg cholesterol, 740mg sodium, 2g fiber.

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