Turkey Salad Recipe
This easy turkey salad recipe makes the best salad or sandwich with leftover turkey, dried cranberries, walnuts, celery, and creamy dressing.
Servings: 5 cups
Calories: 514kcal
Equipment
- chef knife
- large mixing bowl
Ingredients
- 1 pound Turkey Breast chopped (4 cups)
- 1 rib Celery diced
- 2 Green Onions thinly sliced
- ½ cup Dried Cranberries (Craisins) coarsely chopped
- ½ cup Walnuts chopped
- 1 cup Mayonnaise
- 2 tablespoons Apple Cider Vinegar or lemon juice
- 2 tablespoons Fresh Parsley chopped
- Salt and Pepper to taste
Instructions
- In a large mixing bowl, combine TURKEY BREAST, CELERY, GREEN ONIONS, DRIED CRANBERRIES, WALNUTS, MAYONNAISE, VINEGAR, and PARSLEY.
- Gently fold ingredients together until combined.
- Add SALT and PEPPER to taste.
Serving and storage
- Serve your delicious turkey salad with crackers, on sandwiches, wraps, or on a bed of fresh greens.
- Cover and refrigerate in an airtight container up to 5 days.
Notes
- When using frozen leftover turkey, make sure to thaw completely and remove all excess moisture to maintain an optimal turkey salad texture.
- Chop ingredients into small, uniform pieces to ensure a balanced texture in your turkey salad.
- When combining ingredients, gently fold to avoid over-mixing, which preserves the texture and prevents the salad from becoming mushy.
- Since cooked turkey has likely been salted, gradually season this turkey salad with salt and pepper, tasting as you go, to avoid over-seasoning.
- Check out the recipe variations section for a list of ingredient swap recommendations you might love to have!
Nutrition
Serving: 0.5cup | Calories: 514kcal | Carbohydrates: 13g | Protein: 22g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 480mg | Potassium: 324mg | Fiber: 2g | Sugar: 10g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg