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This Leftover Turkey Salad is an easy way to turn leftovers from your roasted turkey into a delicious lunch salad. Made with chopped turkey meat, apples, onion, and creamy dressing, this salad is quick and tasty!

This salad is just one of many delicious recipes for leftover turkey, like my turkey Tetrazzini or turkey soup with rice. Don’t forget to keep the bones for a homemade turkey stock!

Easy Salad with Leftover Thanksgiving Turkey

After the big turkey dinner, I am in charge of the leftovers. I chop and portion any turkey meat and know what I want to use it in. I always set aside a couple of cups of chopped roasted turkey meat (especially the breast) to make this Leftover Turkey Salad. It’s super simple yet so tasty! My family loves it for lunch with whole-grain bread or in lettuce cups. The sweetness from the apple and slightly sharp flavor from red onion complement the herby turkey meat so well. If you want to add other ingredients, just check out my list below!

Ingredients:

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leftover turkey meat
apple
red onion
mayo
lemon juice
dried dill
salt and pepper

How to make Leftover Turkey Salad?

Chop onion and apples.
Combine all ingredients in a bowl.
Taste and season with salt and pepper.
Chill or serve right away.

Serving:

Just like a classic chicken salad, this turkey salad can be used to make sandwiches, served in croissants, sliders, or in lettuce cups.

Storing leftovers:

Any leftovers should be stored in a container with a lid, in the fridge. Turkey salad will last for up to 3 days in the fridge.

What else can I add to the leftover turkey salad?

A classic salad will include celery, but I opted for sweet apples. You can add dried cranberries, pecans or walnuts, grapes, bell peppers, cucumber, etc. If you don’t like red onions, which can be a little strong in flavor, use green onions. Always taste the salad and adjust seasoning or any ingredients to your preference.

What can I use instead of mayo?

If you are not a fan of mayonnaise, you can use Ranch dressing, Greek yogurt or skip it altogether and use just lemon juice and seasoning.

More salad recipes:

For more recipes like this one, feel free to browse our Salad category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

Leftover Turkey Salad

This Leftover Turkey Salad is an easy way to turn leftovers from your roasted turkey into a delicious lunch salad. Made with chopped turkey meat, apples, onion, and creamy dressing, this salad is quick and tasty!

Course:

Salad

Cuisine:

American

Keyword:

leftover turkey salad

Servings: 5 servings

Calories: 276 kcal

Ingredients

2
cups
leftover turkey meat

1
cup
chopped apple

¼
cup
finely chopped red onion

½
cup
mayonnaise

1
tablespoon
fresh lemon juice

½
teaspoon
dried dill

½
teaspoon
salt

¼
teaspoon
black pepper

Instructions

In a large mixing bowl, combine turkey meat, apple and onion.

Add mayo, lemon juice and dill. Stir everything together.

Taste is and season with salt and pepper.

Chill or serve right away.

Recipe Notes

I used gala apple but any kind will work. The sweeter, the better.
Any leftovers should be stored in a container with a lid, in the fridge. Turkey salad will last for up to 3 days in the fridge.
If you are not a fan of mayonnaise, you can use Ranch dressing, Greek yogurt or skip it altogether and use just lemon juice and seasoning.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition Facts

Leftover Turkey Salad

Amount Per Serving

Calories 276
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 11g

Monounsaturated Fat 5g

Cholesterol 70mg23%

Sodium 433mg19%

Potassium 185mg5%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 16g32%

Vitamin A 57IU1%

Vitamin C 3mg4%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.



This article originally appeared on Source and was reproduced with permission