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If you are looking for delicious ways to use up your leftover Thanksgiving turkey, this turkey salad sandwich is a tasty option! Easy and quick to make, it’s fresh, creamy, and loaded with flavor.
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The days after Thanksgiving are all about the leftovers! If you have turkey in your fridge to use up, this salad is a great option!
Serve this healthy turkey salad on a bed of fresh lettuce or in a sandwich or wrap for lunch or main meal. It’s wonderfully tangy with a pop of sweetness and freshness and it’s perfect if you are worn out by all the cooking of the past couple of days!
Why you will love this turkey salad!
- Great for leftovers: Chances are that you will have most of the ingredients for this salad to hand leftover from your Thanksgiving feast.
- Quick and easy: Simply combine the ingredients and you are good to go!
- Make ahead: If you have lots of leftover turkey to use up, you can make a bigger batch of this salad and enjoy it throughout the week.
Ingredients
- Turkey: You can use dark or breast shredded turkey in this recipe.
- Vegetables: Celery and green onions.
- Dried cranberries: Dried cranberries add a great burst of flavor. You can also use grapes or raisins.
- Pecans: Pecans add a great texture. Slivered almonds or walnuts will also work well.
- Mayonnaise: I used a full-fat mayo for a really creamy and rich flavor. You can use low fat if you prefer.
- Mustard: A little dijon mustard really adds a nice zing:
- Lemon juice: Use fresh lemon juice rather than bottled for the best flavor.
- Salt & pepper: for seasoning
- Dill: Dill works really well with the other ingredients and adds some freshness. You can use other fresh herbs that you may have.
How to make turkey salad from scratch
- In a large mixing bowl, add all turkey salad ingredients (the shredded/chopped turkey, celery, green onions, dried cranberries, pecans, mayonnaise, mustard, lemon juice, salt, pepper, and dill).
- Stir everything gently to coat evenly.
- Refrigerate 30 minutes before serving.
- Serve on a sandwich, bun, croissant, lettuce wrap, or as a full meal over salad greens.
How long does turkey salad last in the fridge?
Once you have made this turkey salad, keep it covered in the fridge and it will keep well for up to 4 days, from the time that you cooked your turkey. I like to make a batch of this up the day after Thanksgiving and then enjoy it over the next few days.
Can you make this with chicken?
Yes! If you have a leftover roast or rotisserie chicken, you can use that in place of the turkey. This turkey salad recipe is great any time of the year so you can quickly bake chicken breasts and use those instead.
How to serve turkey salad?
This old fashioned turkey salad is great served as a sandwich with some tomato slices and fresh lettuce, or you can serve it in a wrap, or croissant, on buns, mini sliders, or even crackers. It’s great on top of a fresh green salad or to serve it up as part of a platter with vegetable sticks, pickles, baguette, and charcuterie.
If you are wondering what to serve with turkey salad, I’ve got you covered. This salad goes perfectly with my sweet potato fries, sweet potato chips, baked potato wedges, or roasted garlic potatoes.
Recipe Notes and Tips
- Use cold shredded turkey for this turkey salad recipe.
- Let the salad sit for at least 30 minutes in the fridge before serving. This will allow the flavors to develop.
- Keep the salad covered in the fridge to stop the turkey from drying out.
More Easy Salad Recipes
Turkey Salad (Sandwich)
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INGREDIENTS
- 2 cups leftover turkey
- 1 stalk celery, chopped
- 2 green onions, chopped
- ½ cup dried cranberries
- ¼ cup pecans, chopped
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- Juice of ½ lemon
- 1 teaspoon dill
- Salt and pepper to taste
For sandwich:
- thinly sliced tomato slices
- Lettuce
- bread slices, I used gluten-free bread
INSTRUCTIONS
- In a large mixing bowl, add all turkey salad ingredients (the shredded/chopped turkey, celery, green onions, dried cranberries, pecans, mayonnaise, mustard, lemon juice, salt, pepper, and dill).
- Stir everything gently to coat evenly.
- Refrigerate 30 minutes before serving.
- Serve on a sandwich, bun, croissant, lettuce wrap, or as a full meal over salad greens.
TIPS & NOTES
- Use cold shredded turkey for this recipe.
- Let the salad sit for at least 30 minutes in the fridge before serving. This will allow the flavors to develop.
- Keep the salad covered in the fridge to stop the turkey from drying out.
- You can substitute dried cranberries with raisins or grapes
NUTRITION
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