© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 c mayonnaise, regular or reduced fat
1/2 c hot pepper sauce
1/2 c chili powder
1/4 c ground cumin
1 c vegetable oil
64 oz canned garbanzo beans, drained and rinsed
1-1/3 c thinly sliced green onions, white and green parts
4 canned roasted red peppers, drained and diced
2 c peeled, diced fresh jicama
2-1/2 lbs PULLED or COOKED TURKEY, cut into 1/2- inch cubes
4 Large avocados, peeled, pitted and diced
1 c chopped fresh parsley
HOT PEPPER SAUCE
Mix mayonnaise, hot pepper sauce, chili powder and cumin in a large bowl. Gradually whisk in oil until the dressing is smooth.
SALAD ASSEMBLY
Add beans, green onions, roasted peppers and jicama to dressing. Stir in turkey. Fold together until ingredients are coated with dressing.
Cover and refrigerate for up to one day.
Just before serving, fold in avocados and parsley.