State Park Turkey Salad

Ryan and I love visiting Minnesota State Parks.  Several years ago we spent a week car camping in Grand Marais, we've backpacked a couple others, and this past weekend we celebrated our 8yr anniversary by renting an AirB&B cabin on the Baptism River. Whenever we have a long car ride with a potential lunch stop over make us turkey/chicken salad sandwiches with a side of veggies and hummus. Keep it all packed in a cooler with some ice or we often use frozen water bottles. This isn't much of a recipe, but after several hours in a car and a very muddy 2 mile hike through Jay Cooke State Park it sure hit the spot.  We can also testify that it's mighty delicious after the Split Rock Light House Tour while sitting on the rocks/beach of Lake Superior. This is a great way to use up leftover chicken or turkey any time of the year, but especially when leaving home for several days.  If you don't have any cooked, feel free to use canned.  

Ingredients
10oz cooked chicken/turkey, cut into small pieces. 
1 Tbs mustard
3-4 Tbs Mayonnaise
​1Tbs apple cider vinegar
Lots of Penzey's Now Curry Spice blend
1-2 stalks celery, diced

Method
Mix all the ingredients together in a bowl.
Add more mayo or curry powder as desired.
Serve with a spoon, lettuce wrap, regular wrap, bun, or bread.

I ate mine with a spork and chunks of celery and red bell pepper.  Ryan's was on a hollowed out bun (so you can put more stuff in it) with pickles and sriracha sauce. As you can see we do actually use plastic...GASP! When it comes to traveling it's lighter weight, and we don't have to worry about it breaking. 

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