Go Back
–+ servings
The fully mixed turkey salad in a clear bowl, showing chunks of turkey, diced apple, cranberries, and pecans coated in a creamy dressing on a white marble tabletop.
Print Recipe
5 from 2 votes

Leftover Turkey Salad Recipe

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 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 for your post holiday weekend!
Prep Time15 minutes
Total Time15 minutes
Course: Lunch
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 416kcal
Author: Nancylynn

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.

Notes

21 Day Fix Containers: 1 RED, 1/4 GREEN, 1/2 PURPLE, 1/2 YELLOW SWAP for dried cranberries 

Nutrition

Calories: 416kcal | Carbohydrates: 17g | Protein: 55g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 153mg | Sodium: 186mg | Potassium: 167mg | Fiber: 3g | Sugar: 13g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg