Lemon And Dijon Marinated Turkey Breast Salad With Capers And Cornichons

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2 pounds cooked and thinly sliced turkey breast meat

Zest and juice of 2 large lemons (about a 1/2 cup of lemon juice)

1 T Dijon mustard

4 green onions, chopped

12 cornichons, chopped or sliced (They’re not the same, but you can substitute 1/2 cup of chopped dill pickles if you don’t have cornichons for this recipe)

1/2 c jarred capers, drained (I only had large ones for these photos, but the smaller ones are prettier if you can get them.)

2 T good olive oil

2 T fresh mint to garnish (optional)

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