I revisited my turkey in the freezer for this bento. I hand-shredded a bunch of turkey to make turkey salad because I started to get tired of looking at the turkey in the freezer. I think I shredded about 4 to 5 cups of turkey and threw in some mirepoix I bought at Publix and a finely chopped Honeycrisp apple. I added some herbes de Provence, salt, pepper, a tablespoon of Splenda, and then used about 1-1.5 cups of plain nonfat Greek yogurt instead of mayonnaise. The result was a sweet and tangy salad that was not the least bit greasy. I topped it with some arugula and had my good ol’ staples edamame and frozen mashed sweet potatoes for my sides.