Turkey Salad
This creamy, crunchy Turkey Salad Recipe is the best way to turn leftover turkey into a fresh, light-but-satisfying lunch. It balances mayo and Greek yogurt with crisp celery, onion, grapes, toasted nuts, and herbs for a versatile salad perfect for sandwiches, wraps, or serving over greens.
Ingredients
- 3 cups cooked turkey diced into 1/2-inch bite-size pieces
- 1/2 cup mayonnaise or use 1/4 cup mayo and 1/4 cup extra Greek yogurt for a lighter salad
- 1/3 cup plain Greek yogurt whole milk or 2% for best texture
- 2 ribs celery finely chopped (about 1/2 cup), leafy tops included
- 1/4 cup red onion very finely minced
- 1/2 cup red grapes halved or quartered; or sub chopped apple
- 1/4 cup pecans or walnuts chopped and toasted
- 2 tablespoons fresh parsley chopped; or use fresh dill
- 1 tablespoon Dijon mustard
- 2-3 teaspoons fresh lemon juice start with 2 teaspoons, add more to taste
- 1/2 teaspoon garlic powder or 1 small fresh garlic clove, grated
- 1/2 teaspoon kosher salt plus more to taste; use about 1/4 teaspoon if using table salt
- 1/4 teaspoon black pepper freshly ground, plus more to taste
- 1/4 teaspoon celery seed optional, for classic deli-style flavor
Instructions
- Finely dice the cooked turkey into small, even 1/2-inch pieces. Finely chop the celery (including tender leaves), very finely mince the red onion, and halve or quarter the grapes. For the best texture, keep all pieces relatively similar in size, especially the onion.3 cups cooked turkey, 2 ribs celery, 1/4 cup red onion, 1/2 cup red grapes
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, 2 teaspoons lemon juice, garlic powder, kosher salt, black pepper, and celery seed (if using) until smooth and creamy. Taste and adjust seasoning, adding a bit more lemon juice or salt if needed. The dressing should taste slightly more seasoned than you ultimately want, as it will mellow once mixed with the turkey and vegetables.1/2 cup mayonnaise, 1/3 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 2-3 teaspoons fresh lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon celery seed
- In a large mixing bowl, add the diced turkey, chopped celery, minced red onion, grapes, toasted pecans or walnuts, and chopped parsley. Pour the dressing over the top and gently fold everything together with a spatula until all ingredients are evenly coated. If the salad looks a bit dry, stir in 1–2 additional tablespoons of mayonnaise or Greek yogurt.3 cups cooked turkey, 2 ribs celery, 1/4 cup red onion, 1/2 cup red grapes, 1/4 cup pecans or walnuts, 2 tablespoons fresh parsley
- Cover the bowl and chill the turkey salad in the refrigerator for at least 30 minutes to allow the flavors to meld and the turkey to absorb some of the dressing. This step is optional but highly recommended.
- Serve the turkey salad cold on toasted bread or croissants as a sandwich, spooned into lettuce cups for a lighter, low-carb option, with crackers and sliced vegetables, or over a bed of mixed greens as a salad bowl. Adjust seasoning with extra salt, pepper, or lemon juice just before serving if needed.
Notes
Storage: Store turkey salad in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, as some separation may occur. Freezing is not recommended because the mayo and yogurt can separate and become grainy.
Variations: For Cranberry Turkey Salad, add 1/4 cup dried cranberries and a splash of orange juice. For Apple Walnut Turkey Salad, swap grapes for diced apple and use toasted walnuts. For Greek-style, use all Greek yogurt (no mayo), add cucumber, cherry tomatoes, fresh dill, and feta. For Curried Turkey Salad, add 1–2 teaspoons curry powder and include golden raisins and cashews. For Avocado Turkey Salad, mash in half an avocado and reduce or omit the yogurt, using less mayo. For Spicy Turkey Salad, add sriracha or a pinch of cayenne.
Tips: Chop turkey and vegetables into small, even pieces for the best texture. Use thick Greek yogurt and pat ingredients dry to avoid a watery salad. A brief chill time (30–60 minutes) improves flavor and texture.
Variations: For Cranberry Turkey Salad, add 1/4 cup dried cranberries and a splash of orange juice. For Apple Walnut Turkey Salad, swap grapes for diced apple and use toasted walnuts. For Greek-style, use all Greek yogurt (no mayo), add cucumber, cherry tomatoes, fresh dill, and feta. For Curried Turkey Salad, add 1–2 teaspoons curry powder and include golden raisins and cashews. For Avocado Turkey Salad, mash in half an avocado and reduce or omit the yogurt, using less mayo. For Spicy Turkey Salad, add sriracha or a pinch of cayenne.
Tips: Chop turkey and vegetables into small, even pieces for the best texture. Use thick Greek yogurt and pat ingredients dry to avoid a watery salad. A brief chill time (30–60 minutes) improves flavor and texture.
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