Turkey- White Bean Salad and Tomatillo-Chipotle Spread

Total Time:
45 min
45 min

  • Turkey-White Bean Salad:
  • 1/2 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon creole mustard
  • Salt and pepper
  • 1 pound cooked turkey meat, both white and dark meat, diced
  • One 15-ounce can of white beans, rinsed and drained
  • 1 cup grated carrots
  • 1/2 cup diced celery
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped parsley
  • Tomatillo-Chipotle Spread:
  • 1 pound tomatillos, roughly chopped
  • 1 teaspoon minced garlic
  • 1/2 teaspoons honey
  • Salt
  • 4 Chipotle en Adobo sauce
  • 1 tablespoon Adobo sauce
  • 1/3 cup chopped cilantro
  • 4 - 6 inch flour tortillas
  • 8 ounces rare roast beef, thinly sliced
  • Corn chips
Turkey-White Bean Salad:

In a small bowl combine the mayonnaise, vinegar, olive oil, and creole mustard. Season highly with salt and pepper. In a large bowl combine the turkey, white beans, carrots, celery, green onions, and parsley. Add the dressing, toss to coat. Refrigerate for 30 minutes before serving. Yield: 8

Tomatillo-Chipotle Spread:

Place the tomatillos, garlic, honey, and salt in a blender (or food processor). Blend until mostly pureed. Add the chipotles, adobo sauce, and cilantro, blend for 15 seconds. Spread the flour tortillas with a generous coating of spread. Top with 2 ounces of the beef and roll up the tortilla. Serve with the chips and additional spread for dipping. Yie

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    Recipe courtesy of Ina Garten