Turkey Salad

I slow roast the turkey in a countertop roaster at 200 degrees for 24 hours and it always comes out perfect for salads, soups or whatever!  I wait for the bird to cool off then I pull it apart and shred the meat with my fingers - super easy.

1 turkey breast, cooked and shredded
3 celery stalks, chopped
1 bunch green onions, sliced
1 - .5 oz. bag dried cherries
1 cup chopped pecans
2 tbsp dried basil
2 tbsp dried parsley
2 cups mayonnaise
2 cups sour cream
1/4 cup red, white wine or champagne vinegar
1/4 cup honey
1 1/2 tsp. pepper
1 tsp. salt

Batch of Spring greens mix for serving.

In a large bowl combine the turkey, green onions, cherries, and pecans - stir to mix well.

In a separate bowl, combine the mayonnaise, sour cream, basil, parsley, vinegar, honey, salt and pepper - stir well to combine and pour over the turkey.