Turkey salad is the best thing you can make with leftover turkey. Creamy, crunchy, and studded with cranberries and pecans, it is a million times better than a plain turkey sandwich.
This recipe comes together in about 15 minutes and tastes incredible.
What Makes This So Good
The combination of textures is what makes this turkey salad irresistible. Tender turkey, crunchy celery, chewy cranberries, and toasty pecans in every bite.
Dijon mustard and lemon juice cut through the richness of the mayo and add a bright, tangy flavor that keeps things interesting.
It is light enough for lunch but satisfying enough to keep you full all afternoon.
Ingredients
Leftover roasted turkey is perfect here, but you can also use deli turkey or rotisserie chicken in a pinch.
Mayonnaise and Dijon mustard form the creamy base. Celery adds crunch, cranberries add sweetness, and pecans add nuttiness.
A squeeze of lemon juice and fresh parsley keep everything tasting fresh and bright.
How to Make Turkey Salad
Whisk together the mayo, mustard, lemon juice, and seasonings. This is your flavor base.
Toss the turkey in the dressing until well coated. Then fold in the celery, cranberries, and pecans.
That is honestly it. The simplest recipes are often the best ones.
Tips
Chop everything to a similar size for the best texture in every bite.
Toast the pecans in a dry skillet for a few minutes to bring out their flavor. It makes a huge difference.
This salad keeps in the fridge for up to 3 days. It actually gets better as the flavors meld together.
Turkey Salad
Ingredients
- 3 cups cooked turkey shredded or diced
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 stalks celery finely diced
- 1/3 cup dried cranberries
- 1/3 cup pecans toasted and chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
- Add the diced or shredded turkey and toss to coat evenly.
- Fold in the celery, dried cranberries, and toasted pecans.
- Stir in the fresh parsley.
- Taste and adjust seasoning as needed.
- Serve immediately on bread, croissants, or over a bed of greens. Can also be chilled for 30 minutes for flavors to meld.
Final Thoughts
Turkey salad is proof that leftovers can be the best meal of the week. Pile it on a croissant or scoop it over greens for an effortless lunch.
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