Turkey Salad
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Unrated
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Prep Time
15 mins
-
Total Time
15 mins
-
Servings
6 cups
-
Calories
242 kcal
Turkey Salad
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Use your Thanksgiving extras to make this leftover turkey salad with cranberries, apples and creamy Greek yogurt dressing. Easy and delish!
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Ingredients
FOR THE SALAD:
- ⅔ cup pecan raw halves
- 3 cups turkey or swap cooked boneless skinless chicken breasts (about 1 ¼ pounds or 3 small/medium breasts, leftover, ½-inch diced or shredded
- 3 celery scant 1 ½ cups, medium stalks, diced
- 2 green onion thinly sliced (about ¼ cup, large or 3 small/medium green onions
- 1 apple such as Granny smith, diced, small tart
- ½ cup dried cranberries
- pretzel bun whole grain bread, croissants, lettuce cups, chopped lettuce, crackers, mini, for serving suggestions
FOR THE DRESSING:
- 1 cup Greek yogurt plain, nonfat
- 2 tablespoons lemon juice freshly squeezed
- 1 ½ teaspoons thyme chopped fresh, or 2 tablespoons chopped fresh dill
- 1 ½ teaspoons pure maple syrup or honey
- 1 teaspoon curry powder
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon black pepper plus additional to taste
Instructions
- Preheat the oven to 350 degrees F. Spread the pecans in a single layer on a rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until the nuts are fragrant, toasted, and crisp. Set a time and don’t walk away! Transfer nuts to a cutting board and let cool. Roughly chop.
- In a large mixing bowl, place the turkey, celery, green onions, apples, cranberries, and chopped toasted pecans.
- In a separate mixing bowl or large liquid measuring cup, add the dressing ingredients: Greek yogurt, lemon juice, maple syrup, thyme, curry powder, salt, and pepper.
- Whisk the ingredients together.
- Pour the dressing over chicken salad ingredients and stir gently to evenly coat. Taste and adjust the seasoning as desired. Depending upon the saltiness of your turkey, you may need more salt (I added an extra pinch). Enjoy immediately or refrigerate until ready to serve. Serve on toasted bread, split croissant, pretzel buns, lettuce cups, or dip with crackers. I also love this over chopped greens like romaine or radicchio.
Notes
- TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days.
- TO FREEZE: While you can freeze turkey salad with mayo or Greek yogurt, the dressing will likely become watery once thawed. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and stir well before serving.
Nutrition Information
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Serving
1cup (of 6)
Calories
242kcal
(12%)
Carbohydrates
18g
(6%)
Protein
21g
(42%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Cholesterol
49mg
(16%)
Potassium
371mg
(8%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
216IU
(4%)
Vitamin C
6mg
(7%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1cup (of 6) | |
| Calories | 242kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Potassium | 371mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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