Honeycrisp Apple & Herb Turkey Salad Pita Pockets

Turkey salad has long been a staple of American deli counters and lunchboxes. Here, crisp Honeycrisp apples and fragrant tarragon brighten shredded turkey in a light yogurt-mayo dressing, all tucked into soft pita pockets.

Serves 4 · 18 min prep · 2 min cook

Estimate for one serving

• 395 cal
• 32g protein
• 36g carbs
• 14g fat

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Ingredients

• 3 cups shredded cooked turkey breast
• 2 medium Honeycrisp apples
• 2 celery stalks
• ¾ cup halved red grapes
• ⅓ cup chopped toasted walnuts
• ½ cup plain Greek yogurt
• 2 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• 1 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh tarragon
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 4 whole-wheat pita pockets
• 8 butter lettuce leaves

Instructions

1. 1Core the Honeycrisp apples and cut them into small, even dice so they stay crisp in the salad.
2. 2Thinly slice the celery and add it to a large bowl with the shredded turkey, diced apples, halved grapes, and toasted walnuts.
3. 3In a small bowl whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, chopped tarragon, salt, and pepper until smooth.
4. 4Pour the dressing over the turkey mixture and fold gently until every piece is lightly coated; taste and adjust seasoning.
5. 5Warm the pita pockets briefly in a dry skillet or toaster oven for 1 minute so they become pliable and easier to open.
6. 6Carefully open each pita and line the inside with two butter lettuce leaves to keep the bread from getting soggy.
7. 7Spoon the apple-turkey salad generously into each pocket, packing it firmly but not so full that it tears.
8. 8Wrap individually in parchment if packing for work or school; the salad stays fresh and crunchy for up to 2 days in the fridge.