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Made with leftover turkey or roast turkey breast, this quick and easy Turkey Salad Recipe is creamy, flavorful, and so easy to make! Enjoy with crackers, scooped over a bed of lettuce, or piled between a butter croissant for the BEST turkey salad sandwich you’ll ever make.
The Best Turkey Salad Recipe
Sometimes, I’ll roast turkey breasts (mid-summer) just for the leftovers. I mean, turkey salad after Thanksgiving is great, but what about all the other months? And while I love a good chicken salad or tuna salad, nothing compares to my creamy turkey salad studded with sweet dried cranberries and crunchy celery sandwiched between a warm and buttery croissant.
Of course, you don’t have to enjoy this salad on a butter croissant. It’s also great on whole-grain bread, English muffins, and crackers. Most times, I’ll plop a big spoonful of it on a plate with my favorite lettuce, some sliced cherry tomatoes, and a sliced avocado. Honestly, the best lunch/snack/dinner ever!
Assuming you already have leftover cooked turkey ready to go, this turkey salad should only take about 15 minutes to make. The mayo “dressing” is made with just four ingredients, including mayonnaise, Dijon mustard, salt, and black pepper, and the salad is made with just six, including chopped turkey, celery, onion, walnuts (almonds or pecans), dried cranberries, and fresh parsley. As with most recipes, this one can be modified. Read more about those additions or substitutions in the next section of this post.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Mayonnaise: Mayonnaise is delicious (in my opinion), but feel free to swap some or all of it out with plain Greek yogurt if you prefer.
- Dijon Mustard: Mustard adds so much flavor! Dijon is my go-to, but feel free to use whole-grain Dijon if you prefer.
- Lemon Juice (optional): Added to the turkey salad dressing.
- Leftover Turkey: You’ll need around three cups of cubed turkey for this recipe. You can use light or dark meat or a mix of both.
- Celery and Onion: Both of these veggies give the salad crunch and flavor. For best results, dice the veggies so that they are the same size.
- Walnuts or (pecans or almonds): Nuts add a yummy earthy flavor and creamy crunch. Please omit the nuts if you have a nut allergy.
- Dried Cranberries: An absolute must if you ask me. The dried cranberries add just the right amount of tartness and sweetness. Dried cherries or a tart/sweet diced apple are great substitutions.
- Fresh Parsley: Fresh herbs add freshness and help tie all the flavors together. I’ve added parsley, but fresh chives or dill are other possibilities.
How to Make Turkey Salad
- Begin by making the turkey salad “dressing.” In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper. Optional: Add 1-2 tablespoons of fresh lemon juice for a little acidity.
- Then, stir in the chopped leftover turkey, celery, white onion, walnuts, dried cranberries, and parsley. Gently mix until combined.
- Serve immediately or chill in the refrigerator until ready to enjoy. Garnish with fresh minced parsley, if desired.
How to Store
For best results, store your leftover turkey salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
More Delicious Salad Recipes
- Avocado Egg Salad
- Chicken Salad Recipe
- Egg Salad Recipe
- Canned Salmon Salad
- Tuna Salad Recipe
- Waldorf Salad Recipe
- Ham Salad Recipe
Turkey Salad Recipe
Ingredients
- ½ cup mayonnaise
- 2 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice, optional
- 3 cups leftover turkey, chopped
- 2 rib celery, finely chopped
- ½ small white onion, finely chopped
- ½ cup toasted walnuts, chopped
- ¼ cup dried cranberries
- 1 tablespoon fresh parsley, minced
Instructions
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper. Optional: Add 1 tablespoon of fresh lemon juice for a little acidity.
- Stir in the leftover turkey, celery, white onion, walnuts, dried cranberries, and parsley. Gently mix until combined.
- Serve immediately or chill in the refrigerator until ready to enjoy. Garnish with fresh minced parsley, if desired.
Notes
- Store leftover turkey salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
- Optional additions: Pickle relish, olives, or red bell pepper.
- Serve this turkey salad with crackers, as a sandwich, over a plate of greens, or wrapped in lettuce wraps.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
