1 tablespoon balsamic vinegar2 tablespoons mayonnaise4 ounces skinless reduced sodium deli turkey breastbreast or roasted turkey breast, chopped0.5 cup chopped fresh strawberries, sliced (about 1/4 cup)2 green onion2 tablespoons chopped pecans, toasted4 slices Pepperidge Farm® Whole Grain Honey Oat Bread2 romaine lettuceleaves
Stir the vinegar and mayonnaise in a medium bowl until the mixture is smooth. Add the turkey, strawberries, onion and pecans and toss to coat. Cover and refrigerate for 30 minutes.Divide the turkey mixture evenly between 2 bread slices. Top with the lettuce and remaining bread slices.