photo: chow.com

3 cups cooked turkey, shredded
4 stalks celery, diced
1 scallion, minced
½ cup chopped, toasted, slivered almonds

Dressing:
½ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon curry powder
½ teaspoon salt

Whisk together dressing ingredients and toss with salad ingredients until well mixed. Serve on top of salad greens or on a French roll or toasted white bread for a great sandwich!

If you prefer pesto to curry, try this Basil-Pesto Turkey Salad.