Recipe courtesy of USA Rice Federation

Touchdown Turkey Salad

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  • Yield: 4 servings
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3/4 cup uncooked rice

1-1/2 cups salted chicken broth

2 cups cooked turkey breast strips

1-1/2 cups diced unpeeled apple

1 cup sliced celery

1/4 cup chopped walnuts, toasted

1/3 cup bottled poppy seed salad dressing

Lettuce leaves


  1. Bring rice in chicken broth to a boil, reduce heat, cover pan tightly and simmer 15 minutes without peeking. Remove pan from heat and let stand, still covered, 5 minutes. Cool to room temperature or chill. When ready to transport or serve the salad, combine in a medium bowl the cooked rice with turkey strips, apple, celery and walnuts (toast nuts in a small, ungreased skillet over medium heat until nuts are fragrant). Using a fork, toss with salad dressing and scoop salad into lettuce cups.