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1 | In a non-stick skillet over medium-high heat, saute turkey in olive oil for approximately 5 minutes per side or until turkey is no longer pink in the center. Cut into 1/2-inch cubes. |
2 | Combine turkey, pine nuts, celery, chives and red bell pepper in a medium bowl. Stir in mayonnaise and lemon juice. |
3 | Split croissants and place a generous helping of turkey salad on the bottom half of each, top and serve. |