Go Back Email Link
–+ servings
Turkey salad sandwich cut in half, filled with turkey salad and lettuce, prepared and ready to be enjoyed.
Print Recipe
No ratings yet

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!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Dinner, Lunch, Sandwich
Cuisine: American
Keyword: turkey salad, Turkey Salad Recipe
Servings: 2 loaded sandwiches
Author: Chelsea Lords
Cost: $8.91

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!

Video

Notes

Note 1: Serving Suggestions:
  1. Sandwich filler: Stuff it in a croissant or between slices of toasted whole-grain bread with lettuce
  2. Wrap it up: Roll it in a tortilla or lettuce wrap
  3. Salad topper: Spoon it over a bed of mixed greens
  4. Cracker spread: Serve as a dip with crackers or sliced cucumbers
  5. Stuffed veggies: Scoop it into halved avocados or bell peppers
Storage: Turkey Salad will stay fresh for up to three days in the fridge in an airtight container. Freezing isn’t recommended; it turns watery when thawed. Freeze leftover turkey instead to make a fresh salad later.

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