Leftover Turkey Salad
Leftover turkey salad is the easiest way to turn holiday leftovers into a fresh, satisfying lunch you will actually look forward to.
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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