Description
A flavorful turkey salad made from leftover roasted turkey, crunchy vegetables, and a zippy dressing, perfect for lunches and quick dinners.
Ingredients
Scale
- 2 cups cooked turkey, chopped into 1/2-inch pieces
- 1/2 cup finely chopped celery
- 1/2 cup halved grapes or 1 diced apple
- 1/4 cup toasted pecans or walnuts
- 1–2 tbsp chopped fresh parsley
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Chop about 2 cups of cooked turkey into 1/2-inch pieces.
- Combine turkey with celery, grapes or apple, nuts, and parsley in a bowl.
- Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper in a separate bowl.
- Toss the dressing with the turkey mixture gently to coat.
- Chill at least 30 minutes before serving to let flavors meld.
Notes
This salad can be served in sandwiches, wraps, or on mixed greens. It’s best consumed within 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg