There's something about leftovers that normally turn me off entirely, but then there's the exception of holiday leftovers that I can't get enough of (I’m sure most of you can relate).  One of my favorites is leftover Thanksgiving turkey and throughout the year I'm always looking for new ways to cook up this lean protein without spoiling my appetite for the holidays.  I had wanted to try a chicken salad recipe for quite sometime and when it came time to making it, I didn’t have chicken so I decided to use turkey instead then made it a bit healthier by substituting mayo with yogurt.  These sandwiches are a combination of crunchy (from the toast and the celery) and absolutely savory.  They're quick and easy to make, healthy, and completely versatile – you can put it on just a single slice of toast for an afternoon snack,  have your guests pile it on crackers or a slices of baguette as an appetizer, or if you're cutting carbs completely try eating it on its own.

For the recipe, read on...

Turkey Salad Sandwich with Jalapeno Relish Serves: 4, Prep Time: 30-45 minutes

Ingredients - 1/2 Pound Turkey Breast Cutlet - 1/2 tablespoon Olive Oil - Salt and Fresh Cracked Pepper - 1/4 cup chopped Red Onion - 1/2 cup chopped Celery - 1 chopped Avocado - 1/4 cup finely chopped Cilantro - 1/3 cup chopped Hot Sliced Jalapeno Peppers - 1/2 cup Plain Yogurt - 8 slices of bread (Whole Wheat/ GLuten Free White)

For the Spread - 1/4 cup of Plain Yogurt - Salt and Pepper - 1 teaspoon White Wine Vinegar

Directions 1. Salt and pepper each side turkey cutlet. Heat a medium skillet with olive oil. Add turkey and cover for 3-4 minutes, then uncover and flip turkey. Cook for another 4 minutes or until golden brown. Set aside to let cool.

2. In a large bowl, combine chopped red onion, celery, avocado, cilantro, jalapeno. Cut cooked turkey cutlets into cubes and add to bowl. Add yogurt, a pinch of pepper, and mix till everything is combined evenly.

3. To make spread - In a small bow, combine yogurt and a pinch or two of salt and pepper.

4. Toast bread, place spread on one side, then spoon turkey mixture down the center of toast, top with bread. Cut in half and serve.