Turkey Salad Sandwich

Do you need a quick meal to uplift you on a busy day?  This sandwich can fit the bill.  We made it with the roasted turkey breasts they sell at the market.  Make the turkey salad the  night before and you can put it on a roll whenever you’re ready to eat.  Just leave out the cashews until the end so they don't get soggy.  It is like chicken salad with a slight Asian flair due to the napa cabbage, daikon sprouts and cashews.  We love it!

Turkey Salad Sandwich

2 C Turkey Breast cubed

6 leaves Napa Cabbage shredded

1/4 C of cashews

2 Tbsp Low fat Mayonnaise
Salt and Pepper to taste

Whole Wheat Rolls

1 box of daikon sprouts

Directions

1.     Put Turkey Breast, Napa cabbage and cashews in a bowl

2.     Add Low Fat Mayo and mix together
3.  Add salt and pepper to taste

4.     Cut Whole Wheat rolls open

5.     Add Turkey Mixture

6.     Top with Daikon Sprouts

If you can’t find Daikon sprouts you can add any kind of sprouts or micro greens.  We like the zing you get from the daikon sprouts.  Feel free to use rotisserie chicken or any left over turkey or chicken you may have.  Delicious and it uses up leftovers…that’s magical!  

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