After I have cooked, stirred, mashed and baked an entire feast, all I crave is something I don’t have to cook. Bring on Bell’s salad in a sandwich with a heaping pile of chips because—let’s be honest—the best part of Thanksgiving dinner is the lunch on Friday.

—Vianney Rodriguez, Food Editor

2 celery stalks, trimmed and chopped into chunks
2 sweet gherkin pickles, chopped
1/3 cup pecan halves
1 Red Delicious apple, cored, peeled and sliced
2 cups chopped cooked turkey
1/2 cup halved black grapes
3/4 cup mayonnaise, plus more for sandwich assembly
3/4 cup rice Chex, slightly crushed
Sliced bread for sandwiches (optional)

1. In a large food processor, combine celery, pickles, pecan halves and apple. Pulse until finely chopped and transfer to a large bowl.

2. Place turkey in food processor. Pulse until turkey is finely chopped.

3. Add turkey, grapes and mayonnaise to the large bowl. Stir to combine. Stir in crushed rice Chex.

4. Cover and refrigerate in airtight container until ready to serve.

5. To make a sandwich, spread a little mayonnaise on each slice of bread. Add a scoop of turkey salad and spread to edges.

Serves 8.