Leftover turkey salad is the easiest way to turn holiday leftovers into a fresh, satisfying lunch you will actually look forward to. It's creamy, crunchy, and lightly tangy with just enough sweetness to keep every bite balanced.
A Quick Look at the Recipe
✅ Recipe Name: Leftover Turkey Salad
🕒 Ready In: ~10 minutes, plus chilling
👪 Serves: 4
🍽 Calories: ~360 per serving (estimated)
🥣 Main Ingredients: Leftover turkey, mayonnaise, celery, apple, dried cranberries, pecans, Dijon mustard
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy, mix-and-chill salad
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This is a great make-ahead option because it gets better after a quick chill, and it works for almost anything you need. Scoop it onto toast, tuck it into a wrap, or serve it over greens for a lighter meal.
If you want more easy lunch recipes, try Thanksgiving Sandwich, Southwest Quinoa Salad, Chicken Pesto Wrap, or Smoked Salmon Salad.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Leftover Turkey Salad:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Leftover Turkey Salad:
- Recipe Notes & Tips:
- How to Store:
- Leftover Turkey Salad FAQs:
- More Easy Dinner Recipes You'll Love
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- Leftover Turkey Salad
Why You'll Love this Leftover Turkey Salad:
Perfect for Leftovers: It turns leftover turkey into a fresh lunch that tastes totally different from the original meal.
Best Sweet and Savory Balance: The apple and cranberries add a touch of sweetness that pairs perfectly with the savory turkey.
Great Texture: Crisp celery and pecans add crunch, so it never feels boring or mushy.
Make-Ahead Friendly: A short chill helps the flavors meld, making it even better for meal prep.
Key Ingredients:
- leftover turkey. Use cooked turkey breast or thigh meat, shredded or diced. Rotisserie chicken works as a substitute.
- red onion. A sharp bite to balance the creamy dressing. For milder flavor, soak in cold water for a few minutes before adding.
- pecans. Toast lightly for extra flavor and crunch, or swap with walnuts or almonds.
- dried cranberries. Bring sweetness and chew, unsweetened or reduced sugar varieties work well.
- mayonnaise. Forms the creamy base, use regular or homemade mayonnaise.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Greek yogurt option: Swap half the mayo for plain Greek yogurt if you want a lighter turkey salad.
- Nut swap: Use walnuts or sliced almonds instead of pecans.
- Fruit swap: Grapes work well in place of cranberries, or you can use dried cherries for a similar sweet bite.
- Add more crunch: Add diced cucumber or extra celery if you like a crunchier salad.
- Make it savory: Skip the fruit and add chopped pickles or a spoonful of relish for a more savory version.
How to Make Leftover Turkey Salad:
- Dice the apple, celery, red onion, and leftover turkey. Chop the pecans if not already chopped.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and garlic powder until smooth.
- Add the turkey, celery, onion, apple, cranberries, and pecans to the bowl with the dressing. Toss gently until everything is well coated.
- For best flavor, cover and refrigerate for 30 minutes before serving. Enjoy on toast, in a wrap, over greens, or with crackers.
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Recipe Notes & Tips:
- Chop everything evenly: Smaller, even pieces make the turkey salad easier to scoop and give you better bites.
- Chill for best flavor: Let it rest in the fridge for at least 30 minutes so the dressing and seasonings blend.
- Taste before serving: Leftover turkey can vary in salt, so taste after chilling and adjust seasoning if needed.
- Keep apples crisp: Dice the apple right before mixing, or toss the diced apple with a little lemon juice to prevent browning.
- Make it lunch ready: Portion it into containers and keep crackers or bread separate so everything stays fresh.
How to Store:
Refrigerator: Store in an airtight container for up to 4 days. Give it a stir before serving, as the dressing may settle slightly.
Freezer: Not recommended, the mayo-based dressing and fresh produce won't hold their texture after freezing.
Make ahead tip: You can prep the dressing and chop all ingredients (except the apple) a day in advance. Mix together just before serving for best texture and freshness.
Leftover Turkey Salad FAQs:
Leftover turkey salad is made by mixing cooked turkey with a creamy dressing, then adding crunchy and sweet mix-ins for texture and balance. This version uses mayonnaise, Dijon mustard, and lemon juice for a tangy dressing, plus celery, apple, cranberries, and pecans.
Yes, leftover turkey salad is a great make-ahead recipe because it tastes better after chilling. Mix it up, refrigerate for at least 30 minutes, then serve when ready.
Yes, this recipe works just as well with shredded or diced cooked chicken, including rotisserie chicken.
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Leftover Turkey Salad
Ingredients
- 2 cups leftover turkey, shredded or diced
- ½ cup celery, sliced
- ¼ cup red onion, diced
- ¼ cup pecans, chopped
- ¼ cup dried cranberries
- 1 small apple, diced
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
Instructions
- Dice the apple, celery, red onion, and leftover turkey. Chop the pecans if not already chopped.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and garlic powder until smooth.
- Add the turkey, celery, onion, apple, cranberries, and pecans to the bowl with the dressing. Toss gently until everything is well coated.
- For best flavor, cover and refrigerate for 30 minutes before serving. Enjoy on toast, in a wrap, over greens, or with crackers.
Nutrition
Notes
- Chop everything evenly: Smaller, even pieces make the turkey salad easier to scoop and give you better bites.
- Chill for best flavor: Let it rest in the fridge for at least 30 minutes so the dressing and seasonings blend.
- Taste before serving: Leftover turkey can vary in salt, so taste after chilling and adjust seasoning if needed.
- Keep apples crisp: Dice the apple right before mixing, or toss the diced apple with a little lemon juice to prevent browning.
- Make it lunch ready: Portion it into containers and keep crackers or bread separate so everything stays fresh.
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