Turkey Salad

5 from 13 votes
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Have leftover meat from your feast? Try this delicious turkey salad tossed in a creamy sauce with crunchy bits. Mix it with lettuce greens for a salad or scoop it onto bread for a hearty sandwich.

Turkey salad in a bowl.

Recipe Science

  • Choosing both turkey breast and thighs balances lean tenderness with the richer, moist flavor of dark meat for the salad.
  • The salad dressing combines rich mayo with tangy Dijon and apple cider vinegar, balanced by a touch of honey for sweetness.
  • Apples add a crisp surprise—use green for tartness or honeycrisp for sweetness. Dried cranberries bring a chewy texture.

Why It Works

When Thanksgiving winds down, it’s time to use up those leftovers! The last thing you want to do is cook some more after feeling tired and sleepy from all of the tryptophan. Your fridge and pantry may still contain Thanksgiving turkey meat and lingering ingredients. If leftover turkey pot pie isn’t in the cards, I’ll show you how to make a quick and easy turkey salad.

The turkey recipe combines creamy mayonnaise, seasonings, and freshly chopped fruit and vegetables. I like to add a few scoops on top of a bed of lettuce for a high-protein and low-carb meal, but my husband loves it on some toasted sourdough bread for a heartier option.

Ingredients You’ll Need

Leftover turkey and other ingredients.
  • Turkey: It’s always a good idea to make enough roast turkey for leftover meals. You’ll need about 1 pound of refrigerated turkey breast and thighs if you like some dark meat mixed in. Chop it into ½-inch cubes with a knife or food processor. Alternatively, shred them into small pieces by hand or using a fork to yield about 4 cups of meat.
  • Dressing: The base of the dressing is mayonnaise, and you can make it from scratch if desired. Dijon mustard and apple cider vinegar add tanginess to balance the richness of the mayo. I also add honey just for a hint of sweetness.
  • Vegetables: Celery and finely chopped red onion add a refreshing crisp element.
  • Fruit: Apples are a crisp surprise element. You can use any type of apple, green for a more tart flavor or Honeycrisp for something sweeter. Everything comes together in just minutes. Dried cranberries add a burst of sweet and tangy flavor and an interesting chewy texture.
  • Nuts: Chopped pecans add a nice crunch to the creamy salad.
  • Seasonings: Salt, pepper, garlic powder, and freshly chopped rosemary add savory and herbaceous notes.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This turkey salad recipe is easy to customize! Try these tasty options:

  • Turkey Swaps: This recipe also works great with chicken breast. I do this for a quick lunch after making a whole roasted chicken.
  • Mayonnaise Substitute: You can substitute plain Greek yogurt or sour cream for a lightened tart flavor.
  • Add Spices: Add curry powder for a more robust, savory flavor. I use this in my chicken salad sandwich, and it’s delicious! You can also try adding sweet spices like cinnamon or nutmeg.
  • Make it Spicy: Add some cayenne, chipotle pepper, hot sauce, or Sriracha.
  • Onion Replacements: Use shallots for a subtle onion and garlic flavor or green onions for a mild taste.

How to Make Turkey Salad

Bowl of ingredients tossed in a bowl.

Step 1: Mix the Salad Ingredients

Combine chopped turkey with creamy mayonnaise. Chopped celery and crisp apple add a satisfying crunch, while red onion provides a subtle bite. The dried cranberries and pecans give a hint of sweetness and nuttiness and bring that comforting Thanksgiving dinner vibe all in one dish.

To elevate the flavors, I mix Dijon mustard, honey, and a splash of apple cider vinegar for a bright, tangy finish. Fresh rosemary adds a fragrant touch, while salt, pepper, and garlic powder balance everything out.

Pro Tip: The poultry naturally has a soft texture, so adding a mix of fresh and crunchy turkey salad ingredients enhances the overall experience of this salad.

Cubes of turkey mixed with mayo and veggies.

Step 2: To Serve

There are various ways to serve the protein-packed turkey salad. Try these delicious options:

  • Make a turkey salad sandwich on toasted bread or croissant with lettuce leaves, tomatoes, and avocado.
  • Add a slice of cheddar, swiss, or provolone cheese to make it a turkey melt.
  • Add a few scoops on top of a fresh green salad.
  • Serve with potato chips, crackers, or crostini as a light appetizer.
  • Make a leftover Thanksgiving sandwich by adding sausage stuffing and homemade cranberry sauce.
Turkey salad sandwich.

Frequently Asked Questions

How long can you keep turkey salad in the fridge?

Leftover turkey salad should be refrigerated in an airtight container for 3 to 4 days. It tastes best within 1 to 2 days after the turkey is cooked.

Can I substitute chicken?

Yes! Chopped chicken breasts, thighs, or a mix work well. You’ll need 4 cups, or about 1 pound. I often use leftover rotisserie chicken for a quick meal.

How do you make this keto?

Omit the higher-carb, sweet ingredients like dried cranberries, apples, and honey. The recipe will be much more savory in flavor. You can increase the amount of celery and nuts for extra crunch.

Can you freeze the turkey salad?

This salad tastes best when eaten within a few days. However, you can freeze leftover turkey by storing it inside an airtight container for up to 3 months. Thaw in the refrigerator the night before. Because there are chopped fruits and vegetables, they may not taste as crisp as they release moisture from their broken cell walls. Just mix well before serving to incorporate the defrosted liquid.

Serve This With

If you tried this Turkey Salad recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Turkey Salad

Delicious leftover turkey salad tossed in a creamy sauce with crunchy bits, perfect to use in greens lettuce salads or for a hearty sandwich.
5 from 13 votes
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings 8 servings
Course Entree
Cuisine American

Ingredients 
 

  • 4 cups cooked turkey, ½" cubes or shredded
  • ½ cup mayonnaise
  • ½ cup diced celery, ¼" dice
  • ½ cup diced apple, ¼" dice, Granny Smith, Honeycrisp, or Fuji
  • ¼ cup diced red onion, or shallots, ⅛" dice
  • ¼ cup dried cranberries, roughly chopped
  • ¼ cup chopped pecans, roughly chopped
  • 1 tablespoon dijon mustard
  • 2 teaspoons honey, or pure maple syrup
  • 1 teaspoon apple cider vinegar, or lemon juice
  • 1 teaspoon chopped rosemary, or ½ teaspoon dried
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Instructions 

  • Mix the Salad Ingredients – In a large bowl, add the diced turkey, mayonnaise, celery, apple, red onion, cranberries, pecans, mustard, honey, apple cider vinegar, rosemary, salt, pepper, and garlic powder. Season to taste with salt and pepper.
  • To Serve – Add the turkey salad to make a sandwich, wrap, or green salad.

Recipe Video

YouTube video

Notes

  • Recipe Yield: About 4 cups
  • Serving Size: ½ cup
  • Storing: Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Store in an airtight container or resealable plastic bag for up to 3 months. Defrost in the refrigerator the night before. Stir before using.

Nutrition Facts

Serves: 8 servings
Calories 215kcal (11%)Carbohydrates 7g (2%)Protein 11g (22%)Fat 16g (25%)Saturated Fat 3g (15%)Polyunsaturated Fat 8gMonounsaturated Fat 5gTrans Fat 1gCholesterol 42mg (14%)Sodium 317mg (13%)Potassium 168mg (5%)Fiber 1g (4%)Sugar 5g (6%)Vitamin A 74IU (1%)Vitamin C 1mg (1%)Calcium 15mg (2%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Recipe Resources

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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5 from 13 votes (12 ratings without comment)

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2 Comments Leave a comment or review

  1. Janet Jeddah says

    Very tasty. My 8-year old granddaughter helped to make it and generally she doesn’t go for the things added in by themselves but as a salad, she really liked it. Bonus was, that we made a half recipe and she got a lesson in fractions as well! Win win for everyone ;^) I will definitely be making this over and over again.