Ingredients

1 shredded turkey breast
1/2 apple, cut into small cubes
1/4 small red onion, finely diced
1 stalk celery, strings removed and finely diced
3 tbsp pomegranate seeds
1/4 cup mayonnaise (or to preference)
sprinkle (~1/4 tsp) each of salt, pepper, and curry powder

recommended for serving: sourdough gluten-free toast (such as Schär)

Method

1. Add all ingredients into a bowl. Stir to combine.
2. Serve immediately atop toast or store in the fridge until ready to eat (up to 3 days).

Notes:

1. This recipe is great for using up leftover turkey from holiday celebrations (such as Easter, Thanksgiving, and Christmas) or taking advantage of turkey that goes on sale just after these holidays 😉
2. Turkey can be substituted for any poultry, the ratio of ingredients may just be different depending on the size of meat that you are using.
   For a meatless option, lightly mashed canned chickpeas are a great substitution (see Mashed Chickpea Salad for more ideas).