Turkey Salad
This easy, creamy, and crunchy Turkey Salad Recipe is a light, protein-packed way to turn leftover turkey into a fresh, café-style lunch. It’s creamy but still light (thanks to a Greek yogurt and mayo combo), full of celery crunch, and brightened with herbs and lemon. Perfect for sandwiches, lettuce wraps, or serving over greens.
Ingredients
- 3 cups cooked turkey breast diced small; white or dark meat, skin and gristle removed
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt whole milk or 2%
- 1 1/2 cups celery finely chopped (about 3–4 ribs)
- 1/3 cup red onion very finely diced
- 1/3 cup dried cranberries optional
- 1/4 cup fresh parsley chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice about 1 lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon paprika optional; smoked paprika recommended
- 1/4-1/3 cup nuts optional; chopped walnuts, pecans, or almonds
- 1-2 tablespoons pickle relish optional, for a deli-style flavor
- bread, croissants, or rolls for serving as sandwiches, optional
- large lettuce leaves for lettuce wraps, optional
- mixed salad greens for serving, optional
- sliced cucumbers, crackers, or apple slices for serving, optional
Instructions
- Dice the cooked turkey into small, bite-sized cubes (about 1/4–1/2 inch pieces). Finely chop the celery, very finely dice the red onion, and chop the parsley. If using dried cranberries and nuts, chop them as needed so they’re in small, even pieces.
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, kosher salt, black pepper, and paprika (if using) until smooth. Taste and adjust seasoning, adding more salt or lemon juice if desired.
- Add the diced turkey, celery, red onion, dried cranberries (if using), chopped nuts (if using), and parsley to the bowl with the dressing. Gently fold everything together with a spatula until the turkey is evenly coated but not mashed; you want distinct pieces, not a paste.
- If the salad seems too thick or dry, stir in 1–2 tablespoons more Greek yogurt or a splash of milk. Taste and adjust with additional lemon juice, salt, or pepper as needed. If you want a more classic deli flavor, stir in 1–2 tablespoons pickle relish.
- Cover the bowl and refrigerate the turkey salad for at least 30 minutes to allow the flavors to meld and for the dried cranberries (if used) to soften slightly. You can skip this step and serve right away if needed, but chilling improves the flavor.
- Serve the cold turkey salad on bread, croissants, or rolls for sandwiches; spoon it into large lettuce leaves for wraps; or serve over mixed greens with sliced cucumbers, crackers, or apple slices. Garnish with extra parsley or a light sprinkle of paprika if desired.
Notes
Storage: Store turkey salad in an airtight container in the refrigerator for 3–4 days. Do not freeze, as the mayo/yogurt dressing may separate and the celery can become mushy. If making ahead, you can prepare the dressing and chop the turkey and veggies a day in advance, then combine a few hours before serving for the best texture. If the salad looks a bit dry after a day or two, stir in a spoonful of yogurt or mayo and a squeeze of lemon to refresh it. For the best texture, chop turkey and vegetables into small, even pieces and season the dressing before adding the turkey, adjusting salt and acidity after mixing.
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