Make your leftover turkey flavorful Turkey salad Reminiscent of your Thanksgiving dinner but with some fresh twists. Serve it in a wrap, in a sandwich or on lettuce.
Recipe review
Why you’ll love it: The yogurt-based sauce is tangy and lightly sweetened with honey, and is so refreshing after the heavier Thanksgiving meal.
How long will it take: 10 minutes
Equipment you will need: mixing bowl
Dishes: 4 generous servings
Can we just say this turkey salad doesn’t taste like leftovers? In fact, you might want to set aside some turkey ahead of time just so you have enough “leftovers” to make this salad.
I always like leftovers on the first day. I think I actually enjoy my turkey dinner on Friday more than Thursday. no pressure. When you’re the cook and hostess, it can get pretty busy cooking and entertaining. By the time dinner rolls around, I’m too distracted and sometimes even a little confused to enjoy what I’m eating.
On Friday, I can comfortably choose what I liked best, and have a great “Day 2” Thanksgiving dinner with all the fixings. But then there’s Day 3. Another Thanksgiving dinner of leftovers doesn’t sound so appealing. So it’s time to rethink that leftover turkey and turn it into this healthy salad.
I don’t know about you but I’m all about the chicken salad wrap that restaurants offer. They’re probably a zillion calories: mayo, nuts, dried fruit and chicken, plus a big wrap. This is my healthier version and I think you’ll like it.
about this recipe
This turkey salad recipe is based on my popular chicken salad with grapes and walnuts. It’s an old-fashioned chicken salad, a bit like a classic Waldorf salad, with the addition of chicken.
I changed it just a little bit. I think turkey is a bit saltier than chicken so I accentuated that savory aspect by adding scallions and Dijon mustard to the sauce. I removed the grapes and walnuts but left the dried cranberries.
The good part about this salad is that you can easily change it up to “make it your own”. There are many ways to make substitutions and adjustments. Read on to get inspired. I have a lot of ideas for you later in the post.
I’ll start with this easy recipe. For exact measurements and instructions, see the recipe card at the bottom of the post.
The best way to store leftover turkey
It is always best to remove the meat from the bones before storing the turkey in shallow covered containers. The bones keep a lot of heat and tend to keep the meat warm. You want to cool the leftover turkey as quickly as possible, so put it in the fridge as soon as possible. Place it near the back of the refrigerator where there are fewer temperature fluctuations.
what do you need
- Leftover Turkey: The recipe calls for 3 cups of leftover turkey. This can include both white and dark meat, pretty much whatever you have left. Cut the meat into bite-sized pieces or shred it lightly. Boiled chicken can be substituted If this salad looks good to you and you happen to have no leftover turkey.
- celery: You might have some celery stalks left in the fridge, left over from making the stuffing. Crunchy bites of crunchy green celery add great texture and flavor to the salad.
- Green onion (green onion): A pair of green onions, both green and white parts, add a subtle onion flavor without overpowering. If you prefer, substitute sweet white onion or red onion.
- Dried cranberries: Cranberries usually appear on the Thanksgiving table. You’ll love the sweet yet tart dried cranberries in this salad. Don’t you have dried cranberries? Sliced raisins or grapes are also great.
- Greek yogurt: I often use spicy Greek yogurt in my salad dressing instead of, or in combination with, mayonnaise. It is lower in fat and high in protein, a double bonus. Be sure to choose plain (unflavored) Greek yogurt.
- Apple vinegar: This vinegar has a fruity component and is not quite as sour as regular white vinegar. I use it often for salad dressings.
- honey: A sweetener balances the spicy yogurt and vinegar.
- Dijon Mustard: Try whole grain or coarsely ground Dijon mustard for a more earthy mustard flavor. Regular Dijon is fine too, but don’t be tempted to use regular yellow mustard. Save it for your hot dogs or burgers.
- Celery seed: These tiny brown seeds pack a bunch of celery flavor. They give the salad the wow! Factor.
- Salt and pepper: Add as much or as little as you like. In other words, season to taste.
How to make this recipe
Cut or shred the leftover turkey into bite-sized pieces. The recipe calls for 3 cups but don’t worry if you have a little more.
Be sure to remove skin or bones. Tiny bones can easily lurk among the meat and it’s no fun biting into one, or worse, swallowing one.
Put the turkey in a large mixing bowl and add the chopped onion, celery and dried cranberries.
Give everything a light stir.
Next, measure the Greek yogurt into a large measuring cup. Add the vinegar, honey, mustard, celery seeds, salt and pepper.
Whisk everything together until the sauce is smooth.
Pour the sauce into the mixing bowl.
Mix well until everything is coated with sauce. Check the seasoning and add more salt and pepper, if desired.
You can serve the salad immediately or cover the bowl and refrigerate to serve later.
Serve the turkey salad on a wrap, if you like. Place a large ball of the salad on the wrap and add some baby spinach or lettuce leaves. Roll everything tightly and stick a fancy toothpick in it to hold it together.
The salad can be served on a croissant, bun or sandwich bread (with soft leaf lettuce (pictured). If you have leftover rolls from Thanksgiving dinner, they will be perfect with the turkey salad.
If you feel bloated from excess carbohydrates (all the stuffing, rolls, stews and pie!), you are invited to serve the turkey salad on a bed of crunchy lettuce.
Not sure what to serve with your turkey salad? This can be an easy meal in itself, you can check in the fridge if there are any leftovers, or simply serve the salad with chips.
Common questions
God USDA Recommend eating all leftovers, including cooked turkey, within 3 to 4 days, assuming it has been immediately refrigerated at 40°F or below. Refrigeration slows the growth of bacteria but does not stop it.
If you open the container and the contents smell or look slimy, throw them out. Please don’t take a chance with food poisoning; It’s not worth the risk.
If you want to keep a cooked turkey for a longer period of time, freeze it until you’re ready to use it. Can be frozen for up to 4 months.
If you use fresh cooked turkey that you prepared that day, the turkey salad will last 3 to 4 days in the refrigerator. However, if you are using leftover cooked turkey, you must include the time it spent in the refrigerator before you made the salad.
In other words, if you prepare the turkey on Thursday and use the leftover meat to make a salad on Saturday, you should probably use it that day.
Make it yours
- Not a turkey fan? Or maybe there isn’t enough turkey left. In any case, cooked chicken is a fine substitute.
- If you prefer plain yogurt instead of Greek yogurt, the sauce will have a thinner consistency. I have found that when I give plain yogurt, I can use a little less.
- You are welcome to replace or add any of the following: sliced red or green grapes, roasted nuts of any kind (or sunflower seeds), chopped apples, raisins, chopped green pepper, fresh parsley, etc.
- Looking for something else? Try the curried chicken salad or the avocado chicken salad.
Storage tips
Cool the salad immediately in a tightly covered container. It does not freeze well. See the FAQ above for more information on storage.
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Dishes
Prevent your screen from going dark
Turn leftover turkey into a flavorful turkey salad. Serve it in a wrap, in a sandwich or on lettuce.
Instructions
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In a large mixing bowl, mix turkey, celery, chopped green onion and cranberries.
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In a small bowl or 2 measuring cups, whisk together yogurt, vinegar, honey, mustard, celery seeds, salt and pepper. Pour over the turkey mixture and mix until all the ingredients are combined. taste to check seasoning; Add more salt and pepper if necessary.
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Serve on a wrap, sandwich or on top of lettuce.
Remarks
- Store covered in the refrigerator for 2 to 3 days, stirring to reconstitute before serving (see note). If you are using leftover turkey, take into account the time it has been in the fridge before you make the salad. Leftovers will keep for three to four days if refrigerated immediately. If the turkey was in the fridge a few days before making the salad, the salad should probably be eaten the same day it was made.
- Cooked chicken can be substituted in turkey, if preferred.
- Possible additions or substitutions: chopped green pepper, chopped sweet onion, sliced grapes (red or green), chopped roasted nuts, chopped apple, etc.
Nutritional information
dose: 1Goblet, Calories: 221KKL, Carbohydrates: 20G, protein: 29G, Fat: 3G, Saturated fat: 1G, Polyunsaturated fat: 1G, Unsaturated fat: 1G, trans fat: 0.01G, Cholesterol: 73mg, sodium: 497mg, potassium: 426mg, fiber: 2G, Sugar: 18G, vitamin: 213IU, Vitamin C: 2mg, calcium: 92mg, iron: 1mg
This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.
