Turkey Salad – Quick and Easy Leftover Turkey Salad
This refreshing Turkey Salad is the perfect way to enjoy leftover turkey, combining lean, flavorful turkey meat with crunchy vegetables and a creamy, tangy dressing. It’s incredibly versatile, suitable for sandwiches, wraps, or served over fresh greens. This recipe is perfect for a quick lunch or a light dinner, packed with protein and low in carbs.
Ingredients
- 2 cups cooked turkey, diced
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
-
Optional
- 1/4 cup dried cranberries or grapes, halved
Directions
Prepare Ingredients. Start by dicing the cooked turkey and chopping all vegetables finely.
Mix Dressing. In a large bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth, and season with salt and black pepper.
Combine Salad. Add the diced turkey, celery, bell pepper, red onion, and parsley to the dressing. If you prefer a touch of sweetness, add dried cranberries or grapes.
Toss Together. Gently toss all ingredients until evenly coated in the dressing. Taste and adjust seasoning as needed.
Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld. Enjoy in a wrap, on bread, or over a bed of lettuce.
Recipe tips
Mix in some chopped nuts, like walnuts or pecans, for extra texture. Substitute mayonnaise with Greek yogurt for a lighter, tangy twist. Adding dried cranberries or grapes provides a nice balance to the savory turkey. Turkey Salad can be made ahead and refrigerated in an airtight container for up to 3 days, making it a great meal prep option.
Nutrition Facts (per serving)
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