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GET IT NOWMy Turkey Salad Recipe Is The Easiest Way To Use Up Leftovers
After Thanksgiving, I’m always looking for ways to give our leftovers a second life, and this turkey salad recipe is one of my go-tos. It’s a lot like chicken salad, but with fall flavors that just make more sense this time of year. It’s fast, flexible, and just so good. Here’s why this turkey salad one of my best, easiest ways to use leftovers from the holiday:
- Sweet, savory, and crunchy – Every bite has something different going on: juicy turkey, crisp celery, tart cranberries, and that toasty crunch from the pecans. I love the balance and it works perfectly in sandwiches, wraps, or just by the spoonful.
- Zero cooking involved – Cooking is the last thing I want to do after a big Thanksgiving meal, so I love that I can throw this leftover turkey salad together in 10 minutes without the oven or stove. I’ve also made it with a air fryer turkey breast or Instant Pot turkey breast from smaller fall dinners.
- Ingredients you probably have – After a holiday dinner, I bet you have everything you need to make this. I always do.
- Great for meal prep – I’ve stashed this in the fridge for quick healthy lunches all week and it holds up really well.
So, if you’ve got leftover turkey to use up and don’t feel like cooking, make this turkey salad recipe with me. You’ll see why it’s one of my family’s post-Thanksgiving favorites!
Reader Review
“This was a delicious way to use turkey breast, that often is dry the next day. Can’t wait to try this on my lunch salad tomorrow.” –Patti
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Ingredients & Substitutions
Here I explain the best ingredients for my turkey salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Turkey – I usually make this with leftover Thanksgiving turkey after a big holiday, or sometimes leftover meat from roasted turkey breast, turkey wings, or turkey legs from regular fall dinners. I’ve even made it using pre-cooked turkey from the store. Feel free to use chicken, too!
- Vegetables – I love the crunch from celery and the mild bite of green onions, but you can totally make it your own. Bell peppers, shredded carrots, or even finely chopped kale all work great. It’s one of those clean-out-the-fridge salads that still feels fresh.
- Dried Cranberries – For color and sweetness that ties everything together. You can use my homemade dried cranberries or store-bought. For other sweet options, try chopped apples, pears, raisins, or grapes.
- Nuts – Pecans are my fave in this turkey salad, but walnuts, almonds, or even hazelnuts are great, too. For a nut-free option, swap in sunflower seeds or pepitas.
- Mayonnaise – I usually make my own mayo (it’s easier than it sounds!), but any store-bought brand works just fine. If you want to lighten it up a bit, plain Greek yogurt makes a great swap and still keeps this turkey salad recipe creamy.
- Dijon Mustard – It’s tangy, slightly spicy, and balances the richness of the mayo perfectly. For extra tang, squeeze in a bit of lemon juice.
- Seasonings – I kept it simple with fresh thyme, garlic powder, sea salt, and black pepper. Feel free to use other herbs, like dill or parsley, or add Italian seasoning for a deeper flavor.
How To Make Turkey Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the turkey, celery, cranberries, pecans, and green onions. Toss it all together in a large bowl.
- Whisk the dressing. In a smaller bowl, whisk together the mayo, Dijon mustard, garlic powder, thyme, salt, and pepper, until smooth and creamy.
- Mix it up. Pour the dressing over the turkey salad recipe and stir until everything is coated well.
My Recipe Tips
- I recommend a combination of white meat and dark meat if possible. I’ve definitely made this turkey salad recipe with just one or the other, but the flavor is better with both together.
- To shred the turkey fast, use a hand mixer. I still start with two forks, but switch to the mixer once I’ve broken it up into a few larger pieces. Shredded turkey in seconds!
- Chop the pecans, celery, and green onions very small. I aim for about pea-sized pieces, so I get a little bit of everything in each bite.
- If you have time, chill before serving. This turkey cranberry salad tastes good right away, but it’s even better after an hour in the fridge. The flavors meld and the dressing thickens slightly.
Turkey Salad Recipe (Easy in 10 Minutes)
My turkey salad recipe is creamy, crunchy, and easy to toss together in just 10 minutes. One of the easiest ways to use up leftover turkey!
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Ingredients
Tap underlined ingredients to see the ones I use.
Salad:
Dressing:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, add the shredded turkey, celery, cranberries, pecans, and green onions. Mix until combined.
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In a small bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, thyme leaves, sea salt, and black pepper.
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Pour the dressing over the salad and mix together until combined. Adjust salt and pepper to taste.
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Enjoy right away, or refrigerate for at least 1 hour to let the flavors develop further.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture, plus my favorite shortcut.
- Storage & meal prep: Keep the turkey salad recipe in an airtight container in the fridge for up to 4-5 days. The flavor gets even better after the first day.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Turkey Salad Recipe
Serving Ideas
I usually serve this turkey salad recipe in lettuce wraps (shown above) most often. After a big holiday, I want something lighter… and again, no-cook. You can also:
- Make a sandwich on your favorite bread, like my flaxseed bread or 90 second bread.
- Scoop it over arugula or spinach for a meal salad.
- Spread it on crackers for a crunchy, creamy snack. Try my flax crackers or almond flour crackers!
- Eat the turkey salad right out of the bowl with a spoon. Been there, done that, and no regrets.
5 Comments
Patti Ziegler
0This was a delicious way to use turkey breast, that often is dry the next day. Can’t wait to try this on my lunch salad tomorrow.
Cindy Mann
0Great recipe! Thanks so much.
Olivia
0This is the best recipe for using up turkey leftovers! It’s packed with delicious flavors and so refreshing!
Jessica
0This was delicious! Super easy to put together and I loved the cranberries in it too!
Abby
0This recipe is my favorite way to use leftover turkey! I’m pretty sure we only cook a turkey just so we can make this turkey salad haha