This terrific recipe, from Flavors’ chef Chris Siversen, includes instructions for cooking the turkey, but of course, if you have leftovers on hand (turkey or chicken), use them for even speedier results.

Chris’s Turkey Salad Lettuce Cups - Pamela Morgan

Chris’s Turkey Salad Lettuce Cups - Pamela Morgan

Chris’s Turkey Salad Lettuce Cups
Chris’s Turkey Salad Lettuce Cups
Print Recipe Chris’s Turkey Salad Lettuce Cups
Course: Appetizer, Lunch


  • 2 boneless, skinless turkey breast fillets (about 1 ¾ pounds total)
  • Salt
  • 1/2 cup Sunberry Jam, chutney or other tart fruit relish, such as cranberry-orange
  • 3/4 cup mayonnaise
  • 2 1/2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons cumin, preferably from toasted seeds
  • 1/2 cup diced red onion
  • 1/4 cup golden raisins
  • 1/2 cup roughly chopped toasted pecans
  • 1/2 cup thinly sliced scallions
  • Freshly ground black pepper
  • 8-10 Boston lettuce leaves
  • Makes 8-10 Lettuce Cups.


  • In a large skillet that will just hold the fillets in a single layer, cover the turkey with cold water. Add 1 teaspoon of salt and set over medium heat. While bringing the water to a simmer, turn the turkey once or twice. Simmer until just cooked through while remaining juicy, about 5 minutes. Cool the turkey to room temperature in the cooking water. Drain and pat dry. Separate and trim the breasts and cut the meat into ¼ - inch cubes. 
  • In a medium bowl, whisk together the jam, mayonnaise, vinegar and cumin. Add the turkey, onion, raisins, ¼ cup of the pecans and ¼ cup of the scallions. Season generously with pepper and stir again. If making the mixture a few hours to a day ahead of time, leave out the pecans until ready to serve so they don’t get soggy. 
  • Divide the turkey mixture among the lettuce cups. Garnish with the leftover pecans and scallions and serve.