Leftover Turkey Salad Recipe
Put those Thanksgiving leftovers to good use! This easy turkey salad recipe is made with cranberries and pecans with a simple mayo-based dressing. Serve it over lettuce or make a turkey salad sandwich for a simple, healthy lunch that makes the most of your holiday leftovers.
Servings: 6 servings
Calories: 312kcal
Ingredients
- 3 - 4 cups chopped cooked turkey
- 1 rib celery thinly sliced
- 1 - 2 green onions thinly sliced
- 2/3 cup dried cranberries
- 1/2 cup pecan pieces lightly toasted
- 1/2 cup mayonnaise or vegan mayo for egg free
- 1/2 teaspoon dry mustard or 1 - 2 teaspoons Dijon mustard
- 1 - 2 tablespoons water
- Salt & pepper to toaste
Instructions
- Prep your ingredients. Start by chopping your celery, green onion and turkey. Then, toast the pecans in a small skillet over low heat until warmed and fragrant.
- Make the salad. Combine ingredients in a large mixing bowl. Stir until the ingredients are evenly coated with mayonnaise and the seasoning has blended into the sauce. If needed, adjust seasoning with salt & pepper, to taste.
- Chill and serve. Cover and chill the salad for about 30 minutes, or until ready to serve. Letting the salad rest will enhance the flavor. Serve on a bed of lettuce or as a turkey salad sandwich.
I like to use a fork to stir mine, because it helps to “shred” the pieces of turkey and gives the salad a nice texture. You can use a spoon or a spatula though.
Nutrition
Calories: 312kcal | Carbohydrates: 13g | Protein: 17g | Fat: 22g | Trans Fat: 0.04g | Cholesterol: 55mg | Sodium: 401mg | Fiber: 2g | Sugar: 10g | Vitamin C: 1mg