Thanksgiving leftovers are the gift that keeps on giving, and this Leftover Turkey Salad Recipe is one of my favorite ways to keep the magic going. It’s packed with protein and fiber thanks to leftover thanksgiving turkey, crunchy apples, and celery, plus the sweet-tart bite of dried cranberries. It’s simple to make, super versatile, and the perfect lunch after a heavy holiday dinner!
Why You’ll Love This Easy Recipe
- Light, fresh, and full of protein and fiber – after a heavy holiday dinner, this recipe is the perfect high protein lunch that will fill you up without weighing you down!
- Great texture: The satisfying crunch of the celery and apples, the creamy mayonnaise, the juicy turkey, and the tart cranberries all come together in the most delicious way!
- Quick and Easy: Toss the simple ingredients into one bowl, and you’re done.
- Customizable: Swap pecans for walnuts or pumpkin seeds, add in diced cheese (mmmm…manchego or sharp cheddar), or swap apples for pears. No turkey? Make this a chicken salad by swapping in diced chicken breast.
Ingredients You’ll Need
- 3 cups leftover turkey: Chopped and cooked, ready to go. A mix of white meat and dark meat turkey is all good.
- 1 Honeycrisp apple: Diced for sweetness and crunch.
- 1 cup celery (about 2-3 stalks of celery) & 2 T red onion: Add that classic salad crunch and a great way to use up fresh veggies from that veggie platter!
- ¼ cup chopped pecans & ½ cup dried cranberries: A festive touch of sweet and nutty. If you have leftover cranberry sauce, you could always add a dollop of that instead of dried cranberries!
- 3 T mayo + 2 T plain Greek yogurt: Creamy and light. I am not a fan of miracle whip – I love real mayo for this!
- 1 tsp Dijon mustard: Adding a hint of zing (testing this one more time!).
- Salt and black pepper: Start with a pinch, then adjust to taste.
- Optional garnish: A sprinkle of fresh dill if you have it on hand – YUM.
Instructions
Step one: Add the turkey meat, fruit, veggies, and pecans to a large mixing bowl.
Step two: Add in the remaining ingredients. Toss gently to combine, ensuring the Greek yogurt and mayo coat everything evenly. Taste and adjust with extra salt and pepper, if needed.
That’s it! In just a few minutes, you’ve transformed leftovers into something fresh and fabulous.
How to Enjoy Leftover Turkey Salad
This salad is as flexible as it is delicious. Here are some ideas:
- Pile it onto a bed of mixed greens or lettuce cups for a light lunch.
- Scoop it onto your favorite toast (gluten-free or multigrain both work beautifully) for yummy turkey salad sandwiches.
- Serve it with crackers for a party-ready appetizer.
- Honestly? Just grab a spoon!
FAQ
Absolutely! Swap the mayo and Greek yogurt for your favorite dairy-free alternatives.
Chopped grapes, walnuts, or even a splash of lemon juice would be delicious additions. Want more flavor? Add a touch of curry powder!
Store this salad in an airtight container in the fridge for up to 3 days.
Love this recipe? Please leave a 5 star rating 🌟🌟🌟🌟🌟 & a review in the comments section! We love hearing from you!
Leftover Turkey Salad Recipe
Ingredients
- 3 cups chopped turkey already cooked
- 1 diced apple I used honeycrisp
- 1 cup celery diced
- 2 T red onion diced
- ¼ cup chopped pecans
- 1/3 cup dried cranberries
- 3 tablespoons mayo
- 2 tablespoons Greek yogurt
- 1 tsp dijon mustard -FYI testing this one more time with to make sure I am really adding it
- salt + pepper – pinch of each then more to taste
- optional garnish – fresh herbs
Instructions
- Add the turkey meat, fruit, veggies, and pecans to a large mixing bowl.
- Add in the remaining ingredients. Toss gently to combine, ensuring the Greek yogurt and mayo coat everything evenly. Taste and adjust with extra salt and pepper, if needed.
Leave a Reply