Turkey Salad (Sandwich)
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Turkey Salad (Sandwich)
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If you are looking for delicious ways to use up your leftover Thanksgiving turkey, this turkey salad sandwich is a tasty option! Easy and quick to make, it's fresh, creamy and loaded with flavor.
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Ingredients
- 2 cups turkey leftover
- 1 celery chopped, stalk
- 2 green onions chopped
- ½ cup dried cranberries
- ¼ cup pecans chopped
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- lemon juice of ½ lemon
- 1 teaspoon dill
- salt to taste
- black pepper to taste
For sandwich:
- tomato thinly sliced
- lettuce
- bread I used gluten-free bread, slices
Instructions
- In a large mixing bowl, add all turkey salad ingredients (the shredded/chopped turkey, celery, green onions, dried cranberries, pecans, mayonnaise, mustard, lemon juice, salt, pepper, and dill).
- Stir everything gently to coat evenly.
- Refrigerate 30 minutes before serving.
- Serve on a sandwich, bun, croissant, lettuce wrap, or as a full meal over salad greens.
Notes
- Use cold shredded turkey for this recipe.
- Let the salad sit for at least 30 minutes in the fridge before serving. This will allow the flavors to develop.
- Keep the salad covered in the fridge to stop the turkey from drying out.
- You can substitute dried cranberries with raisins or grapes
Nutrition Information
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Calories
678kcal
(34%)
Carbohydrates
51g
(17%)
Protein
46g
(92%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Cholesterol
162mg
(54%)
Sodium
777mg
(32%)
Potassium
689mg
(15%)
Fiber
6g
(24%)
Sugar
27g
(54%)
Vitamin A
898IU
(18%)
Vitamin C
12mg
(13%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 51g | 17% |
| Protein | 46g | 92% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 162mg | 54% |
| Sodium | 777mg | 32% |
| Potassium | 689mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 27g | 54% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 12mg | 13% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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