This turkey salad is so easy to make. It's ready in just 20 minutes, and it has this irresistible combination of creaminess and crunch. If you happen to have some leftover turkey, this salad is one of the easiest ways to use it!
The week after Thanksgiving is a challenge. Staring at the piles of leftover meat in the fridge, I sometimes despair. How are we going to finish it all before it goes bad? This flavorful turkey salad comes to the rescue! It's one of my favorite ways to use leftover turkey. My entire family enjoys it, so it's become one of our week-after-Thanksgiving traditions.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Mustard: I use Dijon mustard. This traditional French mustard is creamier and less vinegary than yellow mustard.
- Lemon juice: Freshly squeezed is the most flavorful.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced garlic tastes better.
- Cooked turkey meat: Make sure it's skinless. The skin will feel rubbery in a cold salad.
- Veggies and herbs: I use diced celery, chopped red onion, and chopped cilantro.
- Cheese: I like to use crumbled feta cheese.
Variations
- The celery adds a wonderful crunch, but if you're not a fan of celery, you can use cucumber instead.
- Use a teaspoon of vinegar instead of lemon juice. Both options work equally well.
- Replace the red onions with chopped scallions. They are milder than red onions, especially if you only use the green parts.
- Replace the feta with crumbled goat cheese. I love both options!
- Add chopped hard-boiled eggs.
- Add minced dill pickles.
- Use parsley instead of cilantro. Parsley has a milder flavor.
Instructions
Making this salad is as easy as mixing together a few ingredients in a bowl, adding a simple dressing, then allowing the flavors to meld. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Add the salad ingredients to a large bowl.
In a jar or a small bowl, mix the dressing ingredients.
Pour the dressing on top of the salad. Gently mix and serve.
Expert Tip
Although you can enjoy this salad immediately after making it, it tastes better the next day, after the flavors have had a chance to meld.
Recipe FAQs
This is entirely up to you! Both work as long as you remove the skin. I tend to use white meat, but dark meat works, too.
Yes. You can omit the mayo and use olive oil instead. Place the dressing ingredients in a small jar, seal it well, and shake until they emulsify into a dressing.
I don't recommend freezing it. The dressing and veggies won't survive freezing and thawing. It's best to only make as much as you can consume within a few days.
Serving Suggestions
I love serving this salad on a plate or in a bowl - a fork is all I need!
It's also very good on cloud bread or keto English muffin, serving as a bun of sorts, or sandwiched between thick slices of almond flour bread.
You can also spoon it into lettuce cups or roll it in a lettuce sandwich.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. But if the turkey you use already spent some time in the fridge, you should take that into account when counting those four days.
More Leftover Turkey Recipes
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Recipe Card
Creamy Leftover Turkey Salad
Video
Ingredients
Dressing:
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice - freshly squeezed
- ½ teaspoon fresh garlic - minced
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
Salad:
- 2 cups cooked turkey meat - diced; 10 ounces
- ½ cup celery - diced
- ¼ cup red onion - chopped
- 2 tablespoons cilantro - chopped
- ¼ cup feta cheese - crumbled
Instructions
- In a small bowl, whisk together the dressing ingredients: Mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper. ,
- In a large bowl, combine the turkey, celery, red onion, cilantro, and feta.
- Gently mix in the dressing.
- Serve the salad immediately, or cover and chill for an hour to allow the flavors to meld. Mix again before serving.
Notes
- Although you can enjoy this salad immediately after making it, it tastes better the next day, after the flavors have had a chance to meld.
- You can omit the mayo and use olive oil instead. Place the dressing ingredients in a small jar, seal it well, and shake until they emulsify into a dressing.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. But if the turkey you use already spent some time in the fridge, you should take that into account when counting those four days. I don't recommend freezing this salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
