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.

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.

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.

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.

Leftover Turkey Salad Recipe

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

Units Scale

For the Salad

- - 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

For the Dressing

- 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)

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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