This turkey salad is an easy, flavorful way to turn leftover roasted turkey into a bright, satisfying meal any night of the week. It balances tender protein, crunchy vegetables, and a zippy dressing I’ve refined over multiple holiday leftovers; I keep a bowl in the fridge for lunches and quick dinners. For pairing ideas I often look to lighter sides — see my favorite Thanksgiving sides roundup for inspiration.
Why Make This Recipe
- It’s a high-protein, low-effort meal that uses leftovers so nothing goes to waste.
- The textures are built for satisfaction: creamy dressing, crisp celery, and crunchy nuts.
- It’s fridge-friendly for 3–4 days, perfect for make-ahead lunches and quick dinners.
- Versatile for sandwiches, salads, or lettuce wraps — I love it because it always tastes fresher the next day as flavors meld.
- If you want a grain side, try the bright 20-minute rainbow quinoa salad alongside it.
Recipe Overview
Prep time: 15 minutes.
Cook time: 0–10 minutes (optional to toast nuts or warm turkey).
Total time: 15–25 minutes.
Servings: 4 (about 1 cup per serving).
Difficulty: Easy.
Method: No-cook assembly with optional toasting of nuts or lightly warming shredded turkey; chop, mix, chill, and serve. This pairs well with crisp fruit-and-nut salads like an apple cranberry pecan salad when you want a composed plate.
My Experience Making This Recipe
I tested this turkey salad using leftover Thanksgiving turkey and on purpose-roasted breasts for texture comparison. Toasting the nuts and letting the salad rest an hour made the biggest flavor difference. The hardest part I found was balancing moisture from apples or grapes — a quick squeeze of lemon fixed that every time.
How to Make Turkey Salad
Start by chopping about 2 cups cooked turkey (white and dark both work) into 1/2-inch pieces. Combine turkey with 1/2 cup finely chopped celery, 1/2 cup halved grapes or 1 diced apple, 1/4 cup toasted pecans or walnuts, and 1–2 tbsp chopped fresh parsley. Whisk dressing of 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper; toss gently to coat. For a lighter assembly, serve spooned over peppery greens — it works beautifully on baby arugula similar to an arugula nectarine salad base.
Equipment tip: use a chef’s knife and plastic cutting board for quick, even chopping; a rimmed baking sheet is handy to toast nuts at 350°F for 6–8 minutes.
Expert Tips for Success
- Use cold turkey carved into uniform pieces (about 1/2-inch) so every bite has consistent texture and flavor.
- Toast nuts on a baking sheet at 350°F for 6–8 minutes until fragrant — this doubles their impact.
- Balance moisture: use lemon juice to prevent apples or grapes from watering down the salad.
- Chill at least 30 minutes before serving to let flavors meld; store dressing separately if prepping more than 6 hours ahead.
- For easier portioning, line airtight containers with paper towels to absorb excess liquid if you’ll be transporting lunches.
How to Serve Turkey Salad
- Make sandwiches or wraps on whole-grain bread with lettuce for crunch and color.
- Spoon over mixed greens for a composed lunch plate and add a drizzle of extra dressing.
- Serve in butter lettuce cups for a low-carb, elegant appetizer or light dinner.
- For dessert-to-dinner balance at a potluck, follow with a light fruit dessert like an ambrosia salad.
Storage and Reheating Guide
Refrigerate turkey salad in airtight containers and consume within 3–4 days for best texture and safety. If you want to freeze, freeze cooked turkey separately (raw or cooked) in freezer-safe bags for up to 3 months; thaw in the refrigerator and assemble fresh. Do not freeze assembled salad with mayonnaise or fresh fruit — textures separate and become watery. To reheat frozen turkey before assembling, warm gently in a 325°F oven until the internal temperature reaches 165°F, or sauté in a skillet over medium until warmed through, then cool before mixing with cold dressing.
Recipe Variations
- Dairy-free: swap Greek yogurt for an equal amount of mashed avocado or a dairy-free yogurt and use egg-free mayonnaise if needed.
- Curried turkey salad: add 1–2 tsp curry powder and swap grapes for diced mango for a warm, spiced profile.
- Gluten-free: naturally gluten-free when served over greens or in gluten-free bread; verify mustard and mayo labels if highly sensitive.
- Lighter swap: replace half the mayo with plain Greek yogurt for tang and fewer calories, or use all yogurt for a fresher finish.
Nutritional Highlights
Turkey salad is a lean-protein dish that helps meet daily protein goals while incorporating vegetables for fiber and vitamins. Nuts add healthy unsaturated fats and texture, though they increase calories; consider portion size if tracking calories. Allergen notes: contains eggs (mayonnaise) and tree nuts (pecans/walnuts); dairy if Greek yogurt is used — adjust ingredients for allergies.
Troubleshooting Common Issues
- Salad tastes bland: check salt level and add another squeeze of lemon or a teaspoon of Dijon mustard to brighten flavors.
- Salad is watery/soggy: drain excess liquid from fruit or add dressing gradually; reserve some dressing to toss just before serving.
- Nuts went soft: toast them briefly before serving to refresh crunch, or add fresh toasted nuts at the last minute.
Frequently Asked Questions
Q: Can I use raw turkey?
A: No — raw turkey must be cooked to an internal temperature of 165°F before using in this salad. Use leftovers from a roast or poached turkey, or cook breasts and cool them fully before chopping.
Q: How far ahead can I make turkey salad?
A: Assemble up to 6 hours ahead and refrigerate. For best texture, keep dressing separate if you need to store it overnight and toss just before serving.
Q: Can I substitute mayonnaise for a lighter dressing?
A: Yes — swap part or all of the mayo with plain Greek yogurt for tang and fewer calories, or use mashed avocado for a dairy-free creamy option. Taste and adjust lemon and salt after substituting.
Q: Is it safe to freeze turkey salad?
A: Freezing assembled turkey salad is not recommended because mayonnaise and fresh fruit/veggies separate and become watery. Freeze only the cooked turkey separately for up to 3 months, then thaw and assemble a fresh salad.