Ultimate Turkey Salad
This turkey salad recipe is my favorite way to transform leftover holiday turkey into the most delicious meal. Plus, it's healthy, protein-packed, and meal prep-friendly. Watch the video below to see how I make this in my kitchen.
Servings: 6 servings
Equipment
- Glass Mixing Bowls My favorite set of mixing bowls!
Ingredients
- 4 cups diced turkey meat
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup roughly chopped pecans
- ½ cup dried unsweetened cranberries
- 3 green onions (green and white parts) sliced
- 2 celery ribs diced
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped dill
- 1 lemon juiced (about 3 tablespoons)
- kosher salt and freshly ground black pepper to taste
Instructions
- Mix together. To a large mixing bowl, add the turkey, mayonnaise, mustard, pecans, cranberries, green onions, celery, parsley, dill, lemon juice, salt, and pepper. Mix everything together until it's well combined.
- Chill and serve. Let it chill in the fridge until you're ready to serve.
Video
Notes
- When it comes to dicing the turkey, if you plan to serve this up in bowls and eat it with fork, you can keep the turkey pieces about the same size in the photos. If you plan on serving it up in sandwiches or wraps, you may want to dice the pieces just a bit smaller.
- Storage tip: This turkey salad is best served chilled, so avoid leaving it out at room temperature for more than two hours. If you’re not planning to enjoy it right away, store it in an airtight container in the fridge, where it will stay fresh for 4 to 5 days.
- Turkey prep tip: Make sure to remove the skin from the turkey! This ensures a smooth, creamy texture without unexpected bits of skin in every bite.
Nutrition
Calories: 524kcal | Carbohydrates: 10g | Protein: 36g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 112mg | Sodium: 454mg | Potassium: 782mg | Fiber: 3g | Sugar: 6g | Vitamin A: 318IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 1mg