This Leftover Turkey Salad transforms your holiday extras into something truly spectacular. Tender chunks of roasted turkey combined with crunchy celery, sweet cranberries, and toasty almonds create a perfect balance of flavors and textures. Ready in just 15 minutes, it’s the answer to your “what to do with all that turkey” question that will have everyone asking for seconds!
Why You’ll Love This Recipe
- Quick and Effortless: Transform your leftover turkey into a brand new meal in just 15 minutes—perfect for those post-holiday days when cooking anything elaborate feels impossible.
- Versatile: Enjoy it as a sandwich filling, wrapped in lettuce, scooped onto crackers, or simply piled high on a bed of greens—it works beautifully any way you serve it.
- Balanced Flavors: The combination of savory turkey, crunchy vegetables, tart cranberries, and creamy dressing creates a perfect flavor harmony that’s satisfying without being heavy.
- Make-Ahead Friendly: Prepare it once and enjoy it for several days—it actually gets better as the flavors meld together in the refrigerator.
Ingredients You’ll Need
- Cooked Turkey: The star of the show—use white meat, dark meat, or a combination. It’s a fantastic way to breathe new life into your holiday leftovers.
- Celery: Provides essential crunch and a fresh, clean flavor that balances the richness of the other ingredients.
- Red Onion: Adds a sharp, zingy bite that wakes up all the other flavors. The vibrant purple color is a bonus for visual appeal.
- Dried Cranberries: These sweet-tart gems add chewy texture and bring a lovely fruity note that complements turkey beautifully.
- Roasted Almonds: The toasty crunch factor! They add wonderful texture and a rich nuttiness that elevates the entire salad.
- Mayonnaise: Creates the creamy base of the dressing. Avocado oil mayo brings a cleaner flavor than conventional versions.
- Greek Yogurt: Lightens up the dressing while adding a pleasant tanginess and extra protein. The creaminess is unmatched!
- Lemon Juice: Brightens everything with its fresh acidity, helping to cut through the richness.
- Dijon Mustard: Provides a subtle kick and helps emulsify the dressing for better coating of all ingredients.
- Salt and Pepper: Essential seasoning that brings all the flavors together.
- Fresh Dill: Adds a wonderful aromatic quality and freshness. Its distinctive flavor pairs wonderfully with turkey.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Looking to switch things up? Try these delicious twists:
- Mediterranean Style: Swap cranberries for chopped olives, add crumbled feta cheese, and use fresh oregano instead of dill.
- Curry Turkey Salad: Add 1-2 teaspoons of curry powder to the dressing, replace cranberries with golden raisins, and add diced apple for sweetness.
- Southwest Version: Mix in black beans, corn kernels, and chopped cilantro. Add a dash of cumin and chili powder to the dressing.
- Waldorf-Inspired: Add diced apples and swap almonds for walnuts for a classic Waldorf twist that pairs beautifully with turkey.
How to Make Leftover Turkey Salad
Step 1: Combine All Ingredients
In a large mixing bowl, add your chopped turkey, diced celery, red onion, dried cranberries, and chopped almonds. The variety of colors already looks appetizing!
Step 2: Mix the Dressing
In the same bowl, add mayonnaise, Greek yogurt, lemon juice, Dijon mustard, ground pepper, and sea salt. The combination of mayo and yogurt creates the perfect balance of richness and tang.
Step 3: Add Fresh Herbs
Sprinkle in the chopped fresh dill (or parsley if that’s what you have on hand). Fresh herbs make a world of difference in brightening the flavors.
Step 4: Toss Everything Together
Gently fold all ingredients until everything is evenly coated with the creamy dressing. Be careful not to overmix or the turkey will break down too much.
Pro Tips for Making the Recipe
- Texture Matters: Chop the turkey into bite-sized pieces, but don’t mince it too finely—you want to maintain some texture.
- Chill Before Serving: Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Balance Your Meat: Use a mix of white and dark meat turkey for the best flavor combination—dark meat adds moisture and richness.
- Adjust Creaminess: If the salad seems too dry after chilling, simply add a touch more mayo or yogurt to reach your desired consistency.
- Toast Those Nuts: For maximum flavor, lightly toast the almonds in a dry pan before adding them to the salad—it makes a noticeable difference.
How to Serve
This versatile turkey salad can be enjoyed in so many delicious ways:
As a Sandwich
Pile it high between slices of hearty bread with some crisp lettuce and sliced tomato for a satisfying lunch. Toasted sourdough or a buttery croissant takes it to another level.
In a Wrap
Roll it up in a soft tortilla with some extra greens for a portable meal that’s perfect for on-the-go eating.
On a Salad
Serve a generous scoop on top of mixed greens with some extra veggies for a protein-packed salad that makes a perfect light dinner.
As an Appetizer
Spoon onto crackers or cucumber slices for an elegant appetizer when hosting friends in the days after Thanksgiving or Christmas.
Make Ahead and Storage
Storing Leftovers
Store your turkey salad in an airtight container in the refrigerator for 3-5 days. The flavors actually improve after a day as everything melds together.
Refreshing Stored Salad
If your salad seems a bit dry after being refrigerated, simply stir in a little extra mayonnaise or Greek yogurt to bring back the creamy consistency.
Food Safety Note
Since this recipe uses previously cooked turkey, be mindful of how long your turkey has already been stored before making the salad. For best food safety, use turkey that’s been properly refrigerated and is still within 3-4 days of when it was first cooked.
FAQs
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Can I use chicken instead of turkey in this recipe?
Absolutely! This salad works beautifully with leftover roasted chicken or even rotisserie chicken from the store. The flavor profile complements chicken just as well as turkey, making it a versatile recipe you can enjoy year-round.
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How can I make this recipe dairy-free?
You can easily make this dairy-free by replacing the Greek yogurt with additional mayonnaise or a dairy-free alternative like coconut yogurt. The consistency might be slightly different, but the flavor will still be delicious. Just adjust the seasonings to taste since coconut yogurt has a different flavor profile.
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Can I freeze this turkey salad?
I don’t recommend freezing this salad as the mayonnaise and yogurt dressing will separate upon thawing, and the vegetables will lose their crisp texture. It’s best enjoyed fresh or within a few days of preparation while stored in the refrigerator.
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What can I substitute for cranberries if I don’t have any?
Dried cherries, raisins, or chopped dried apricots work wonderfully as alternatives to cranberries. Each will bring a different sweetness profile, but all complement the savory turkey nicely. For a less sweet option, try diced apples or grapes for a fresh fruity element.
Final Thoughts
This Leftover Turkey Salad is the recipe that might make you look forward to holiday leftovers even more than the main event! It transforms yesterday’s turkey into today’s delicious meal with minimal effort and maximum flavor. The balance of creamy, crunchy, sweet, and savory elements creates something truly special that the whole family will love. Whether you’re looking for a quick lunch solution or a way to extend your holiday celebration, this versatile salad has you covered. Give it a try—your taste buds (and your schedule) will thank you!
Print
Leftover Turkey Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Category: Salads
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free
Description
This Leftover Turkey Salad is a delicious, easy, and versatile recipe perfect for using up any extra turkey you have on hand. Packed with flavors and healthy ingredients, it can be enjoyed as a salad, sandwich filling, or even on crackers.
Ingredients
For the Salad
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- 4 cups chopped cooked turkey
- 1/2 cup diced celery (about 2 stalks)
- 1/2 cup diced red onion
- 1/2 cup dried cranberries
- 1/2 cup salted and roasted almonds, chopped
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For the Dressing
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- 1/4 cup mayonnaise (I like avocado oil mayo)
- 1/4 cup plain Greek yogurt (full fat or low fat)
- 1 Tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1/2 teaspoon ground pepper
- 1/4 teaspoon sea salt
- 1/4 cup fresh dill (parsley also works)
Instructions
- Prepare the ingredients: Add the chopped turkey to a large bowl along with diced celery, red onion, dried cranberries, and chopped almonds.
- Make the dressing: In the same bowl, add mayonnaise, Greek yogurt, lemon juice, dijon mustard, ground pepper, sea salt, and fresh dill.
- Combine the salad: Toss all the ingredients together until thoroughly combined.
- Serve and enjoy: Enjoy the salad on greens, in a lettuce wrap, as a sandwich with bread, crackers, pita, or on a croissant roll.
- Store leftovers: Store any remaining salad in an airtight container in the refrigerator for 3-5 days.
Notes
- Storage: This salad can be refrigerated for 3-5 days in an airtight container. If it becomes dry, mix in more mayonnaise as needed before serving.
- Nut-free option: Pepitas (pumpkin seeds) work great as a substitute for almonds if you have a nut allergy.
- Dairy-free option: Use extra mayo instead of yogurt, or try a coconut milk-based yogurt as a substitute for Greek yogurt. If trying dairy-free yogurt, share how the results turned out!
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg
