This turkey salad is ready in 20 minutes and has this irresistible combination of creaminess and crunch. If you happen to have leftover turkey in the fridge, 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! My entire family enjoys it, so it's become one of our week-after-Thanksgiving traditions and joins beloved recipes like leftover turkey patties, turkey chili, and turkey soup.
Ingredients
See the recipe card for exact measurements. 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. You can also use wine vinegar.
- 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: Diced celery, chopped red onion, and chopped cilantro.
- Cheese: I use crumbled feta cheese. Crumbled goat cheese is also delicious.
Variations
- The celery adds wonderful crunch, but if you're not a fan of celery, you can use cucumber instead.
- Replace the red onions with chopped scallions. They are milder than red onions, especially if you only use the green parts.
- 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, and allowing the flavors to meld. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
Recipe Tip
Although you can enjoy this salad immediately after making it, it tastes even better the next day, after the flavors have had a chance to meld.
Recipe FAQs
This is 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.
You can keep it in an airtight container in the fridge for 3-4 days. But if the turkey has already spent some time in the fridge, take that into account when counting those four days.
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
Here are a few ideas for serving this salad:
- I usually serve it 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 spoon it into lettuce cups or roll it in a lettuce sandwich.
- Serve it in a bowl with plain pork rinds for scooping.
- Make a wrap by serving it rolled in a tortilla (low-carb if needed).
Recipe Card
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 even 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 has 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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Disclaimers
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.
