Simple Leftover Turkey Salad
Make a quick, cool, and crisp deli-style salad using leftover roast turkey, perfect for a light lunch.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, diced turkey
- 1/2 cup mayonnaise or plain Greek yogurt
- 1/4 cup celery, finely chopped
- 2 tablespoons dried cranberries
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the diced turkey in a medium bowl.
- Add the mayonnaise or Greek yogurt, chopped celery, dried cranberries, Dijon mustard, and parsley to the bowl.
- Mix all ingredients together until the turkey is evenly coated with the dressing.
- Season with salt and pepper. Taste and adjust seasoning if needed.
- Cover the bowl and chill the turkey salad in the refrigerator for at least 30 minutes before serving.
- Serve cold on bread, crackers, or over lettuce leaves.
Notes
- For extra crunch, add 1/4 cup chopped pecans or walnuts.
- If you prefer a tangier flavor, substitute half the mayonnaise with plain Greek yogurt.
- This recipe is a great way to use up Thanksgiving turkey.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 24
- Cholesterol: 75
Find it online: https://kitchenslang.com/turkey-salad-recipe-light-lunch/