What spices can I use in Turkey Salad to make it really good?

Here’s a good Asian version:

Ingredients:

2 cups Leftover roast turkey
1 tablespoon Light soy sauce
1 tablespoon Dry sherry or Mirin
1 tablespoon Vegetable oil
1 tablespoon Oriental sesame oil
1 piece Fresh ginger, quarter size — minced
2 Green onions — thinly sliced
Salt — to taste
Freshly-ground black pepper — to taste
1 head Belgian endive — separated into spears
1/4 cup Finely-diced red bell pepper
2 tablespoons Chopped cilantro or peanuts
Directions:

Cut the turkey into small cubes, making sure to remove all fat and skin. Make a dressing of the soy sauce, sherry, oils and ginger and toss with the turkey and green onions. Season to taste with salt and pepper

Center the salad on a plate and surround with endive spears. Garnish the salad with red pepper and cilantro or peanuts.

Also, keep in mind you can add or remove things based on your taste. Make it taste like you want

Good old salt and pepper, but I like celery seeds. You can spice it up a bit by going in another direction totally with crushed red pepper, mayo, and diced celery and onions.

I use a combo of chopped leftover turkey, mayo, finely diced celerey, green onion, toasted pecans and finely diced apples and, of course, a good amount of salt and pepper. YUM-O!

Try this recipe. You’ll love it.

Curry Turkey Salad

Recipe Summary
Prep Time: 15 minutes
Yield: 4 to 6 servings

1/2 cup mango chutney
2 teaspoons curry powder
1 to 1 1/2 cups mayonnaise
Salt
Freshly ground black pepper
1 pound roasted turkey meat, diced
2 cups cooked wild rice
1 cup seedless green grapes, cut in half
1/2 cup sliced almonds, toasted
1/2 cup chopped red onions
2 heads radicchio lettuce, cored and thinly sliced
Drizzle olive oil
1 recipe Toasted Croutons, recipe follows
1 tablespoon chopped chives

Stir together, mango chutney, curry powder, and enough mayonnaise to your desired taste. Season with salt and pepper.
In a mixing bowl, combine the turkey meat, rice, grapes, almonds, and red onions. Add dressing. Mix well.
In a small mixing bowl, toss the radicchio with a drizzle of olive oil, salt and pepper.
To serve, lay the radicchio in the center of each serving plate. Mound the turkey salad on top of radicchio. Place the croutons around the salad. Garnish with chives.

For Toasted Croutons:
1/2 loaf French Bread
Olive oil

Slice French bread on the bias into 1/2 to 3/4-inch thick slices. Brush with olive oil. Grill or broil until golden.

Turkey Salad
Crumble 2 c turkey (or shred)
2 cucumbers cubed
1 onion chopped
2 tomatoes cubed
1 tsp salt
1/2 tsp pepper
1 tlbsp Accent
1/2 tlbsp parsley flakes
1/2 garlic salt
1 tlbsp prepared mustard( or Mayonnaise)
Mix all ingredients together and refigerate for 1 to 2 hrs( over night is better) serve on pasta or Lettace which ever you prefer.