2 cups cooked, diced turkey
2 stalks celery, chopped
2/3 cup diced water chestnuts
3 green onions, cut up
2 red potatoes, cooked and cut into cubes
1 cup lowfat plain yogurt, (or light or fat free mayonnaise)
2 tablespoons parsley flakes (or to taste)
2 teaspoons dill weed (or to taste) pepper to taste
Lightly mix the turkey, celery, water chestnuts, onions, potatoes, parsley and dill. Add the yogurt or mayo and mix. Add pepper to taste. Serve with a roll or on a bed of lettuce with bean sprouts.
Thanks to: Natasha Nalley