Turkey Salad is loaded with bright flavors from the fruits and crunchy celery, all tossed with shredded meat in a zesty Dijon-mayo dressing. A terrific way to turn leftover roast meat into a light, refreshing, and protein-rich meal!
This dish is a healthy break from all the rich and heavy holiday feasts we enjoy during the season. If you want to slow down from indulging, have some Cucumber Sandwiches and a glass of Detox Beet Juice! For something heartier but still light, the Shrimp and Broccoli stir fry takes less than 20 minutes to make.
Turkey Salad with Leftover Turkey Meat
Turkey Salad is a great way to breathe new life into your Thanksgiving leftovers. Leftover roast is already flavorful from being baked for hours with herbs and seasonings. We flake that up, then combine it with other festive ingredients like pecans, crunchy fruits and celery, then tossed in a creamy mayo-yogurt dressing with a splash of Dijon. Tastes absolutely fantastic!
You can eat this as is, or use it as topping for your favorite greens or scooped into lettuce cups. I also like using it for stuffing wraps, rolls, and croissants. If you want a hot sandwich, turn it into a toasted panini. Such an easy, healthy, and beautiful dish!
Turkey Salad ingredients:
- Turkey: If you still have leftovers, they’re the best to use for this recipe. Flake, shred, or dice them up depending on how chunky you want it.
- Vegetables: Chopped fresh celery adds a lovely crunch, while green onions cut through the creaminess. You can also use a diced red onion instead of the green onions.
- Fruits: Turkey goes so well with sweet and tart fruits! You can use dried cranberries, halved green or red grapes, and chopped green apples.
- Nuts: Crunchy walnuts, pecans or almonds add more protein and texture to the dish!
- Dressing: Our creamy and tangy dressing is made with a teaspoon of Dijon Mustard combined with plain Greek yogurt and rich mayo. Lemon zest is added for freshness.
- Salt and Pepper
How to make the best Turkey Salad?
- Combine all the ingredients. Put everything, including the dressing ingredients, in a large bowl. Stir carefully so everything is distributed and coated evenly.
- Chill. Allow the flavors to come together by refrigerating up to 30 minutes or longer if you have more time.
- Serve. Garnish with chives, more green onions or boiled egg slices. Enjoy in a wrap, over greens, in a sandwich, or as is!
Turkey Salad variations and substitutions:
- Use other meats: Sub the turkey with shredded chicken or diced ham
- Add more veggies: This dish is a good way to use up your veggies! Throw in some raw broccoli florets, diced carrots, colorful bell peppers, and peas.
- Use other fruits: Enjoy with other fruits like pomegranate seeds, pears, avocados, or berries.
- Use other nuts: I love tossing a handful of slivered almonds, whole walnuts, or toasted cashews into the mix!
- Change the dressing: Skip the mayo if you want a lighter, healthier dressing. You can also drizzle a bit of honey for Honey-Dijon dressing or add some ranch.
What to serve with leftover Turkey Salad?
The fruity notes of this dish go so well with Peach Porkchops or Honey Citrus Salmon if you’re in the mood for seafood. You can also enjoy it as finger foods when scooped in lettuce cups and served alongside crispy Salmon Patties.
Of course, you can always enjoy it on its own, or with buttery croissants, on toast, fresh-baked rolls, wraps, and pitas.
How long can you keep Turkey Salad?
For the best texture and taste, I recommend keeping it for four days at most. Seal it in an air-tight container, then place in the coldest part of your fridge. Never let it stay longer than three hours in room temp because it’s a mayo-based dish.
Can you freeze Turkey Salad with mayo?
No, I do not recommend it. Mayo separates and releases moisture when frozen and thawed. If you want to make it in advance, you can always prep the ingredients separately. Just add the dressing on the day you’ll serve it.
More delicious salad recipes:
- Shrimp Cobb with Avocado
- Chicken with Pineapple
- Bacon Peas Salad
- Grilled Chicken Fajita Salad
- Brussels Sprouts Salad
- Chill the dish to deepen the flavors.
- Chop all the ingredients in similar sizes so you get some in each bite.
Turkey Salad is loaded with bright flavors from the fruits and crunchy celery, all tossed with shredded meat in a zesty Dijon-mayo dressing.
- 3 cups leftover turkey meat shredded
- 1 cup celery chopped
- 1 cup dried cranberries
- 1/2 red onions diced
- 1/2 cup pecans chopped
- 1 green apple chopped
- 1 cup green grapes cut in half
- 1 cup mayonnaise
- 1/2 cup greek yogurt
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey optional
- Salt and pepper to taste
Combine the salad ingredients in a large bowl, set aside.
Combine the Dressing ingredients in another bowl, stir to combine and add to the salad bowl. Stir until well coated.
Refrigerate the salad for 30 minutes to one hour before serving if you have time.
Garnish with a bit of chopped green onions and serve.
Serve as a sandwich, over salad or as a wrap.