Yesterday’s leftover turkey has been given a new life! This succulent turkey salad has all the traditional flavors of your Thanksgiving (or Christmas) dinner with cranberries, walnuts and celery in a delicious light yogurt based dressing.
So, you made it through the feast, and now you’ve got a fridge full of turkey. If you’re like me, you love using up leftovers in a way that’s just as delicious as the original meal. One of my go-to ways to use up leftover turkey is by making this turkey salad. It’s so versatile—you can pile it on a hearty sandwich or, if you’re keeping things lighter, wrap it in lettuce or top a salad with a big scoop.
A lot of chicken and turkey salads can be super heavy with mayo, right? Not here! I’ve swapped out most of the mayo for Greek yogurt, which adds a nice tang without weighing things down.
But, of course, Greek yogurt can be a little bold, so I’ve balanced it with some lemon juice to cut through the tanginess. Then, we’ve got a splash of red wine vinegar and a pinch of sugar to round out the flavors.
What makes this turkey salad so special?
- Turkey: Sure, turkey on its own can be a little plain, but we’re bringing it to life with fresh, bold flavors!
- Crunch: To balance out the tender turkey, we’ve got crunchy celery, juicy grapes, and walnuts. Trust me, the crunch adds so much fun to every bite.
- The Dressing: Instead of your usual mayo, we’ve got Greek yogurt for a lighter base, with a squeeze of lemon juice, red wine vinegar, sugar, and a little Dijon mustard to really make the flavor pop.
What’s needed and how to make it:
To make this turkey salad, you’ll need some simple ingredients—
- Leftover turkey, of course, along with crunchy celery, sweet grapes, and walnuts for texture.
- The dressing comes together with Greek yogurt, a little lemon juice, red wine vinegar, Dijon mustard, and a touch of sugar to balance everything out.
- Start by chopping the turkey and veggies, then mix everything into a bowl.
- For the dressing, whisk together the Greek yogurt, lemon juice, vinegar, mustard, and sugar, adjusting to taste. Toss it all together and you’re ready to enjoy this light, flavorful salad in no time!
And there you have it—leftover turkey turned into a fresh, vibrant salad that’s anything but boring! Whether you’re piling it on a sandwich, wrapping it in lettuce, or topping a crisp salad, this turkey salad is a fun and flavorful way to use up those leftovers.
Plus, it’s so customizable—you can switch up the nuts, throw in some apple slices, or even add a bit of crumbled feta for extra zing! It’s all about balancing flavors and textures to make this recipe work for you.
Enjoy, and don’t forget to share it with friends and family– and as always, if you make this or any of our recipes, please leave us a comment!
Leftover turkey salad sandwich recipe
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Cranberry Walnut Turkey Salad
Ingredients
- 3 Cups Turkey, diced, chopped, shredded
- ½ Cup Celery, diced small
- ½ Cup Red Seedless Grapes, halved or quartered
- ½ Cup Walnuts, chopped
- ÂĽ Cup Red Onion, diced
- ÂĽ Cup Dried Cranberries
FOR THE DRESSING:
- ½ Cup Greek Yogurt
- 2 Tablespoons Fresh Lemon Juice
- 3 Tablespoons Mayonnaise
- 1 Tablespoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Sugar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ÂĽ teaspoon pepper
Instructions
- In a small bowl, whisk together the ingredients for the dressing. Taste for seasoning and add more salt and/or pepper if necessary.
- In a large bowl, combine the turkey, red onion, celery, grapes and walnuts. Add the dressing and stir to combine.
- Serve this over a salad or in lettuce wraps for a low carb diet, or on whole grain bread for a sandwich.
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