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

Ingredients

  • 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.

Instructions

  • 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.