This Turkey Salad Recipe turns your Thanksgiving leftovers into something crave-worthy with juicy turkey, crunchy celery, sweet cranberries, and creamy dressing.
author’s note
Turkey Salad You’ll Eat Straight From the Bowl!
If there’s one thing my website is known for, it’s chicken salad, not just your average kind but several delicious variations like hot honey, rosemary, apple, and dill pickle that readers love.
So when I have loads of leftover Thanksgiving turkey, this becomes my go to recipe. I always make a couple of batches of this turkey salad because I can truly never get enough!
This turkey salad is right up there with my favorite chicken recipes. It’s quick, easy, and so delicious.
Turkey Salad Recipe Ingredients
| Ingredient | Swap or tip |
|---|---|
| Leftover turkey | Mix white and dark meat, whatever leftovers you have will work! |
| Celery | Finely diced for a fresh, subtle crunch. |
| Green onion | Use green parts for a milder flavor, white parts for a stronger one. |
| Dried cranberries | Leave them out if you’re not a fan or swap for chopped grapes. |
| Pecans | For more flavor, toast ’em first! |
| Fresh dill | Fresh parsley or chives if dill isn’t available. |
| Mayo & sour cream | Half Greek yogurt + mayo for a lighter version. Use full-fat sour cream for best texture. |
| Dijon mustard | Make sure it’s dijon not yellow mustard. |
| Lemon juice | Always squeeze fresh for the best flavor. |
| Onion powder & garlic powder | If your turkey was already well seasoned, go light on extra salt. |
How To Make This Turkey Salad Recipe
- Dice and combine: Finely chop the salad ingredients and mix them in a large bowl.
- Prepare dressing: Whisk dressing ingredients until smooth.
- Dress the salad: Toss the salad with the dressing until well coated and enjoy!
Serving Suggestions
- Sandwich filler: Stuff it in a croissant or between slices of toasted whole-grain bread.
- Wrap it up: Roll it in a tortilla or lettuce wrap for a light meal.
- Salad topper: Spoon it over a bed of mixed greens.
- Cracker spread: Serve as a dip with crackers or sliced cucumbers.
- Stuffed veggies: Scoop into halved avocados or bell peppers.
Storage
- This turkey salad recipe stays fresh for up to 3 days in the fridge in an airtight container.
- Freezing isn’t recommended since it turns watery after thawing. Freeze leftover turkey instead and make a fresh salad later.
More Ways To Use Leftovers:
Turkey
Turkey Tetrazzini Recipe
Sandwiches
Turkey Sliders Recipe
Salads
Turkey Cranberry Salad
Sandwiches
Turkey Sandwich
Turkey Salad Recipe
Turn Thanksgiving leftovers into a delicious Turkey Salad with juicy turkey, crisp celery, sweet dried cranberries, and a creamy herb dressing. Simple and tasty!
Video
Equipment
Ingredients
Salad
- 2 cups finely diced leftover turkey
- 1/4 cup finely diced celery
- 1 tablespoon finely chopped green onions
- 1/4 cup finely diced dried cranberries
- 1/4 cup finely chopped pecans
- 2-1/4 teaspoons finely chopped fresh dill
Dressing
- 1/3 cup mayo Hellman’s/Best Foods
- 1/3 cup sour cream
- 1 teaspoon Dijon-style mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For Serving: See Note 1
Instructions
- Ensure that each ingredient under “salad” is as finely diced as possible for a consistent texture. Combine those ingredients in a large bowl.
- In a separate bowl, whisk together “dressing” ingredients until the mixture is smooth and well-combined. Season with salt and pepper to taste; depending on how seasoned the turkey is, you might not need any.
- Pour the dressing over the salad ingredients. Stir gently until everything is nicely coated. Taste the salad and adjust the seasoning as needed.
- See note 1 for serving suggestions. My fave: loaded on toasted whole grain bread with lettuce and extra mayo!
Recipe Notes
Note 1: Serving Suggestions:
- Sandwich filler: Stuff it in a croissant or between slices of toasted whole-grain bread with lettuce
- Wrap it up: Roll it in a tortilla or lettuce wrap
- Salad topper: Spoon it over a bed of mixed greens
- Cracker spread: Serve as a dip with crackers or sliced cucumbers
- Stuffed veggies: Scoop it into halved avocados or bell peppers
Nutrition
Serving: 1serving | Calories: 912kcal | Carbohydrates: 18g | Protein: 68g | Fat: 65g | Saturated Fat: 14g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 1109mg | Potassium: 172mg | Fiber: 3g | Sugar: 14g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
