Turkey 'n Grape Salad

Turkey is great, but if you have a bit too much 

left over from when it was originally served, here

 is the perfect way to "change" 
the look and taste of it.

Rather than eat this as a salad on a bed of lettuce, I 

brought back a good memory--  How?  At noon, I piled this 

goodness between two slices of bread.  (A croissant would have 

been even better-- that would have been more similar to a 

chicken/grape salad sandwich* I bought at some of the

Arby's restaurants in years gone by.) 

Ingredients:   This makes about 5 servings of 1 cup each. 

• 4 cups cubed/cooked turkey breast.  (I used a mixture of light and dark meat.)
• 1/2 pound green grapes, halved.
• 1 and 1/3 cups finely diced celery.
• 1/2 cup coarsely chopped and toasted pecans (I didn't toast mine.)
• 1 green onion, finely sliced (about 1/8 cup of finely diced onions would work, too).
• 1/2 cup of mayonnaise.
• 1/3 cup of chicken broth (I did not use this, because I didn't want to open a larger container.)
• 1/8 cup of vinaigrette.  (If you don't have this on hand, google for a "substitute.)
• 1 scant teaspoon prepared yellow mustard.
• Salt, to taste

Directions:

1. In a large bowl, combine the turkey, grapes, celery, pecans and onions.  
2. In a small bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth.\Pour over turkey mixture and mix well.
3. Cover and chill for at least 4 hours before serving.
4. Refrigerate leftovers.

*  You can find a more simple "copycat" of Arby's Chicken/Grape Salad sandwich here: 

 http://www.geniuskitchen.com/recipe/copycat-of-arbys-chicken-salad-sandwich-388944