Don’t let leftover turkey sit forgotten in the fridge. This leftover turkey salad is a fresh, no-cook way to turn Thanksgiving leftovers into a satisfying meal. It combines shredded turkey with a creamy Greek yogurt-and-mayo dressing, tart dried cranberries, crunchy walnuts, crisp celery, and bright lemon for a balance of texture and flavor.
This recipe was created specifically to make the most of leftover turkey and common holiday extras. Whether you have mostly dark meat, white meat, or a mix, shredded turkey works perfectly. The salad is light but satisfying, and it’s quick to assemble—no reheating required. If you prefer a warmer option, the same turkey is great in soups or casseroles, but this salad shines when served chilled or at room temperature.
Featured Comment
“Absolutely delicious! Crunchy with a hint of sweetness and a pleasant tang—I used a bit more Dijon than written. A perfect way to use leftovers.” – Courtney
What You Need for Leftover Turkey Salad
This simple collection of ingredients creates a bright, textured turkey salad. Use what you have on hand and adjust to taste. You’ll need:
- Shredded leftover turkey (white, dark, or mixed)
- Plain Greek yogurt (for creaminess and tang)
- Mayonnaise (for richness; can be reduced or omitted)
- Fresh lemon juice
- Dijon mustard
- Salt and freshly ground pepper
- Yellow onion, finely minced
- Celery, diced for crunch
- Dried cranberries or craisins
- Chopped walnuts (or your favorite nut)
- Turkey seasoning, to taste (optional)
Variations and Substitutions
Customize this turkey salad to match your pantry or preferences. A few easy swaps:
- Substitute cooked shredded or cubed chicken for turkey—rotisserie chicken is a convenient shortcut.
- Swap dried cranberries for dried cherries or raisins for a slightly different fruity note.
- Use chopped almonds, pecans, or candied walnuts in place of plain walnuts for extra crunch or sweetness.
FAQ
Yes—when made with standard ingredients listed here, this turkey salad is naturally gluten free.
What can I use instead of mayo?
If you prefer to skip mayo, simply increase the plain Greek yogurt to replace the mayo. The yogurt keeps the dressing creamy while cutting fat and calories.
Can I use chicken instead of turkey?
Absolutely. Leftover chicken or a store-bought rotisserie chicken works very well in this recipe.
Storage
Store turkey salad in an airtight container in the refrigerator for up to 3 days. Because the dressing is creamy, freezing is not recommended—the texture will change after thawing. For best flavor and texture, enjoy within a few days of making it.
More ideas for your leftovers
Ways to Use Leftover Turkey
- Turkey wild rice soup
- Turkey casserole
- Hearty turkey soup
- Turkey quesadillas
- Grilled turkey pesto sandwiches
Serving Suggestions
This turkey salad is versatile. Try it:
As a sandwich: Spoon a generous portion onto bread with lettuce and thinly sliced onion.
On greens: Use a cupful to top a bed of mixed salad greens for a quick lunch.
In lettuce wraps: Serve scoops in large lettuce leaves for a low-carb option.
Leftover Turkey Salad — Recipe
Prep time: 15 minutes • Chill time: 15 minutes • Total: 30 minutes • Serves: 8
Ingredients
- 3/4 cup 2% plain Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground pepper
- 1/2 medium yellow onion, minced
- 6 heaping cups shredded turkey
- 2 celery stalks, diced
- 1/2 cup dried cranberries (or craisins)
- 1/4 cup chopped walnuts
- 1/2 teaspoon salt, or to taste
- 1 teaspoon turkey seasoning (optional, to taste)
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, ground pepper, and minced onion until smooth and well combined.
- Fold in the shredded turkey, stirring gently until the meat is evenly coated with the dressing.
- Add the diced celery, dried cranberries, and chopped walnuts. Stir to combine, keeping some texture in the mix.
- Either serve immediately or refrigerate for about 15 minutes to let the flavors meld and to serve slightly chilled.
- Serve on bread, over greens, or in lettuce cups.
Tips & Notes
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Seasoning: If your turkey lacks flavor, add 1–2 teaspoons of a savory turkey seasoning to taste. If the turkey was already well seasoned (for example, smoked turkey), extra seasoning may not be necessary.
- Mayo-free option: Replace the mayonnaise with additional Greek yogurt for a lighter dressing.
Nutrition (approximate per serving)
Calories: 358 kcal • Carbohydrates: 13 g • Protein: 4 g • Fat: 14 g • Fiber: 1 g • Sugar: 9 g
Nutrition values are estimates and should be used as a general guide.
If you enjoyed this turkey salad, try experimenting with different nuts, dried fruits, or herbs to make the recipe your own. It’s an easy, flavorful way to stretch a holiday bird into several meals without extra cooking.