Turkey Apricot Salad Sandwiches
A great recipe to showcase lean turkey tenders.
Yield: 8 sandwiches
Prep Time: 15 minutes
Chill Time: 2 hours

1 tablespoon Mazola® Corn Oil
1 pound turkey tenderloin, cut into 1/2-inch dice
1/2 cup diced celery
1 tablespoon finely minced onion
1/2 cup chopped dried apricots
2 teaspoons parsley
1/4 cup mayonnaise
1 (6 ounce) container non-fat Greek style yogurt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground ginger
1/8 teaspoon white ground pepper
1/2 teaspoon salt
8 each sandwich thins
Lettuce and red onion slices, optional
Heat oil in non-stick skillet over medium-high heat. Add turkey and cook 8 to 10 minutes or until no longer pink. Set aside to cool.

Combine celery, onion, apricots and parsley flakes in a large bowl; set aside.

Stir remaining ingredients in a small bowl until thoroughly mixed.

Chop cooled turkey finely and add to celery mixture; mix in mayonnaise/yogurt mixture and chill at least two hours before serving.

Divide turkey salad evenly between eight sandwich thins. Top with lettuce leaves and red onion, if desired.