Protein Salad (with Chicken, Tuna, Pork, or Tofu)

Inspired by the week after Thanksgiving, when there's lots of turkey in the fridge. Here are three ideas for riffs on "turkey salad." Feel free to make them your own!

Ingredients

 
~ For Mediterranean Style:
1 can
albacore tuna (yellowfin or salmon also works)
2
stalks celery, finely chopped
1
small onion, finely chopped
1⁄2 cup
olives, chopped
1 teaspoon
dried tarragon or oregano
1⁄4 cup
citrus vinaigrette or mayonaise (see recipe links below)
 
~ For Tex-Mex Style:
2 cups
leftover chicken
1 cup
corn
1
small onion, finely chopped
1⁄2 cup
olives, finely chopped
1 teaspoon
chili powder
1⁄8 teaspoon
cayenne pepper
1⁄4 cup
apple cider vinaigrette or mayonnaise (see recipe links below)
 
~ For Coronation Style:
2 cups
leftover turkey
2
stalks celery, finely chopped
1
small onion, finely chopped
1⁄2 cup
raisins or dried cranberries
1 tablespoon
curry powder
1⁄4 cup
mayonaise (see recipe link below)
1⁄2 cup
chopped walnuts
Yields:
Servings

Additional Notes

Swap out any of the proteins you have on hand: tofu, chicken, turkey, pork, tuna, or salmon.                                                      

                                                                         Citrus Vinaigrette recipe link here.                                                       

                           Homemade mayonaise recipe link here.                                               

                           Apple cider vinaigrette recipe link here.

Instructions

Mix all dressing ingredients and herbs and spices and set aside. Combine the rest of the igredients and toss with the dressing before serving.    (Recipe♦652)

Dietary Preferences: 
Low carb
Gluten free
Nut free
Whole30® compliant