I adapted this somewhat, but it comes from a recipe card from (I think) our local ShopRite, and was published by Try-Foods International way back in 1995. They recommend turkey breast, but I am a fan of dark meat due to its flavor, and so I suggest you use either, or a mixture of both. I have also cut in half the recommended amount of celery, but please add more if you prefer. If you have fresh dill, use this instead.
Ingredients: [‘turkey’, ‘celery’, ‘jicama’, ‘scallions’, ‘red potatoes’, ‘parsley’, ‘dill weed’, ‘plain yogurt’, ‘ground pepper’, ‘romaine lettuce’]
Quantity of Ingredients: [“2 cups turkey, cooked and diced “,”1 stalk celery, diced “,”2/3 cup jicama, diced “,”3 scallions, thinly sliced “,”2 red potatoes, cooked and cut into cubes “,”2 tablespoons parsley”,”2 teaspoons dill weed”,”1 cup plain yogurt”,” ground pepper”,” romaine lettuce”]
Number of Servings: 3
Steps: [‘Mix everything except the yogurt, pepper and lettuce.’, ‘Add the yogurt last, and blend that inches’, ‘Pepper to taste.’, ‘Lay out romaine (or other) lettuce as a bed, and serve the above atop this.’]