Turkey Salad Recipe
This leftover turkey salad recipe is a fresh, flavorful way to repurpose holiday leftovers into a quick, satisfying meal.
Servings: 4 servings
Calories: 429kcal
Equipment
- Large spoon
Ingredients
Sauce
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon stone-ground mustard
- 1 lemon juiced, about 3 tablespoons
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground pepper
Salad
- 3 cups leftover cooked turkey chopped
- 1 red apple peeled and chopped
- 1/2 cup diced celery
- 1/2 cup dried cranberries
- 2 green onions chopped, reserving a few slices for garnish
- 3 tablespoons chopped pecans
- 2 tablespoons chopped fresh parsley plus more for garnish
Instructions
- In a large mixing bowl, whisk together all the sauce ingredients until fully combined.
- Dice the turkey into bite-sized pieces, add all the salad ingredients into the bowl and toss with a large spoon until combined.
- For best results, cover and refrigerate for at least 2-3 hours before serving so it’s extra cold and the flavors have time to meld together.
Notes
Tips
- Serve on crackers, bread of choice, or croissants. You can also wrap it in lettuce for a lettuce wrap or on a tortilla.
- You can use chopped walnuts or slivered almonds instead of pecans.
- Swap Greek yogurt in place of sour cream for a higher protein salad.
- You can sub chicken in place of turkey.
- Add sliced grapes in place of apples or dried cranberries or in addition to.
- Use apple cider vinegar instead of lemon for a slightly different taste.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 27g | Protein: 26g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 89mg | Sodium: 449mg | Potassium: 440mg | Fiber: 3g | Sugar: 22g | Vitamin A: 481IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg
