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Ovengold Turkey Salad

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  • 1 lb Ovengold Roasted Turkey Breast, diced 1/4 in. thick
  • ¼ cup Red onion, chopped
  • 2 cups Celery diced 1/4 in. thick
  • 1 tsp Garlic relish
  • ¼ cup Golden raisins
  • 1 tsp Black pepper to taste
  • ½ cup Kosher dill pickle chips
  • 8 cups Mixed greens
  • 1 tbsp Olive oil for drizzling
  • 1 tbsp Balsamic vinegar for drizzling


  1. Combine turkey chunks, onion and celery in a mixing bowl. Add the garlic relish and golden raisins.
  2. Add black pepper to taste add mayonnaise to the bowl, gently folding the ingredients to mix.
  3. Place mixed greens into bowls and top with a scoop of the turkey salad.
  4. If desired, drizzle with olive oil and balsamic vinegar.


Recipe adapted from