Serves 2-4
Ingredients
2 C. Shredded Smoked Turkey or Chicken
1/4 C. Plain Yogurt
1/4 C. Mayonnaise
1/2 Diced Avocado
2 T. Cream Cheese (softened)
1-2 T. Sweet or Dill Pickle Relish
1/2 C. Cheese (grated)
1/4 C. Carrot (peeled and grated)
1 Boiled Egg (sliced per serving)
1 tsp. Garlic Seasoning (to taste)
Salt and Pepper to taste
4-6 Sweet Mini Peppers (seeds and stem removed)
Directions
Shred the cooked poultry meat, using two forks back to back to pull the meat apart, shredding to a fine consistency. Prepare the cheese, avocado and carrot. Mix together with all ingredients listed, adjusting to your tastes and preferred consistency. Slice down the middle of each pepper but not clear through the pepper. Remove the seeds. Roast the peppers in a cast iron skillet with the uncut side down. Turn as needed to add a little browning to each pepper, remove from the skillet, cool enough to handle then stuff with the salad mixture, using a fork or spoon.
Serving Suggestions: Spread onto Hoagie Rolls or Crescent Rolls and top with sliced Boiled egg for Chicken/Turkey Salad Sandwiches, or Chicken/Turkey Salad Wraps, Lettuce or Cabbage wraps, Chicken/Turkey Salad Pinwheels or Topped on a bed of lettuce or cabbage.
For instructions to make stuffed French Bread, follow the link:
justfowlingaround.weebly.com/from-the-pantry/stuffed-french-bread
For instructions to make my Harvest Soup, follow the link:
For instructions to smoke poultry and other meats, follow the link:
justfowlingaround.weebly.com/recipes-for-self-reliance/smoking-meat
Follow the link to make your own meat broth:
justfowlingaround.weebly.com/recipes-for-self-reliance/homemade-meat-broth
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