Why you’ll love this turkey salad recipe
A fun twist on a classic chicken salad recipe, this leftover turkey salad is perfect for the holidays. Sweet, savory, and crunchy, it always hits the spot!
- Quick and Easy – Thanks to the use of leftovers, there’s practical no prep work needed. Just combine the ingredients in a bowl, and serve!
- Customizable – Mix and match different ingredients to switch up the flavor and use up whatever you have on hand. Then, experiment with serving your turkey salad in a wrap, over greens, with crackers, or in a sandwich.
- Reduces Waste – Repurposing leftovers not only keeps you from getting bored but also helps prevent food waste and cuts down on your weekly grocery bill.
I always make this turkey salad with leftover chicken after Thanksgiving and Christmas, but honestly, it’s so good you’ll find yourself craving it all year long!
Key Ingredient Notes
Chicken Salad
- Bacon – I love the subtle crunch and smokey flavor cooked bacon adds, but you can omit it if you’re not a fan or don’t feel like cooking it.
- Turkey breast – I use leftover Instant Pot turkey breast, but you could also use diced-up whole turkey or pre-cooked turkey from your local grocery store.
- Celery adds a nice crunch.
- Granny Smith apple – Diced into bite-sized pieces, fresh apple adds a sweet, tart taste and extra texture, breaking up the creaminess of the dressing.
- Scallions – Also known as green onions. I only use the green tops, because they have a milder, more subtle onion flavor.
- Slivered almonds add even more texture. If preferred, chopped walnuts or pecans make a good substitute.
Dressing
- Mayo – A staple in any turkey or chicken salad, mayo forms the base of the dressing and provides a creamy texture that pulls all the ingredients together!
- Dijon mustard adds a tangy, bold taste.
- Red wine vinegar enhances the sweet, tangy flavor of the dressing. Do not substitute any other vinegar, or the flavor will be too strong!
- Sugar – Granulated sugar balances the tanginess of the other ingredients.
- Garlic powder enhances the savoriness.
How to make leftover turkey salad
Recipes don’t get easier than this leftover turkey salad! Just chop, mix, and serve.
1. Make the dressing
- Combine the mayo, Dijon mustard, red wine vinegar, and sugar in a bowl.
- Whisk until smooth and creamy.
2. Prepare the turkey salad
- Chop the bacon into pieces, and cook it in the oven or on the stove until crisp. Then, transfer it to a paper towel-lined plate to drain and cool.
- Place the leftover turkey in a food processor, and pulse until fine pieces form.
- Finely slice the celery until you have about ½ cup.
- Core and cut the apples into small cubes.
- Slice the green part of the scallions into thin pieces.
- Combine the bacon, chopped turkey bread, celery, apple, scallions, and almonds in a large bowl, tossing to distribute them evenly.
3. Assemble
- Serve right away, or chill in the fridge until you’re ready to serve!
- Pour the dressing over the salad ingredients, and toss to combine.
- Season with salt and pepper to taste.
Ways to Serve Leftover Turkey Salad
- Make it a meal: Try pairing your turkey salad with chips, french fries, fresh fruit, a garden salad, or homemade soup. Or, really lean into the spirit of repurposing food, and pair it with leftover sides from Thanksgiving or Christmas!
- As a sandwich: Serve turkey salad with leftover turkey between two slices of whole grain bread, in a wrap, on a croissant, or in a pita pocket.
- Keep it low-carb: Lighten the meal by serving turkey salad in a lettuce wrap, over greens, or with sliced cucumbers.
- With crackers: Use your favorite crackers as a dip, scooping up your turkey salad for a light meal or fun snack.
Time-Saving Tips:
- Cook the turkey breast the night before when you’re making dinner, so you won’t have to bother with it when you want to assemble the salad.
- You can chop the turkey, celery, apples, and scallions up to 1 day in advance to save yourself a few minutes during preparation. Just be sure to sprinkle the apple pieces with lemon juice to prevent them from browning.
- Prepare the dressing, and store it in an airtight container in the fridge until you’re ready to serve.
Make-Ahead and Storing Tips:
This leftover turkey salad recipe is perfect for meal prep and can easily be made in advance!
- Store the assembled salad in an airtight container in the refrigerator for 3 days. Then, give it a good stir to redistribute the ingredients before serving!
The flavors will actually sink in as the salad sits, and you shouldn’t lose much of the crunchy texture, either! Unfortunately, I don’t recommend freezing leftovers, because the mayonnaise will separate and become grainy once thawed
FAQs
Yes, absolutely! Swap the turkey for cooked chicken breast, and follow the recipe as written.
If your turkey salad tastes a bit dry or is not quite as saucy as you like, feel free to add another dollop of mayonnaise for extra moisture.
Yes, if preferred, you can use plain Greek yogurt for the dressing. Just note that the taste and texture will change slightly!
The Easiest Leftover Turkey Salad
Ingredients
- 4 bacon strips
- 4 cups leftover turkey breast roughly chopped
- 3-4 celery ribs
- 1 small Granny Smith apple
- 1-2 scallions green part only
- ¼ cup slivered almonds
- Salt and pepper to taste
For dressing:
- ½ cup mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- ½ teaspoon garlic powder
For serving:
- Butter lettuce leaves
- Croissants
- Bread
- Wraps
Instructions
- To cook the bacon, cut bacon into small pieces.
- In a medium skillet, cook chopped bacon over medium high heat until nice and crispy, about 8 minutes. Remove bacon bits onto a plate, lined with a paper towel.
- Place the leftover turkey in a food processor and pulse until fine.
- Finely slice the celery. (You should get about ½ cup of chopped celery.)
- Core and cut the apple into small cubes.
- Slice the green part of scallions into thin slices.
- In a large bowl, combine bacon, chopped turkey breast, celery, apple, scallions and almonds.
- To make the dressing, combine mayo, Dijon mustard, red wine vinegar, sugar and garlic powder and whisk until smooth.
- Pour the dressing over salad ingredients and toss to combine. Salt and pepper to taste.
- Serve with sandwich bread, croissants, wrap, or lettuce leaves.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover turkey salad in an airtight container in the refrigerator for 3 days, and give it a good before serving.
– I don’t recommend freezing this recipe!
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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