Turkey Salad Recipe

A stack of chicken salad sandwiches on a plate.

Course: Dinner, Lunch

Cuisine: American

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings:

Calories: 296kcal

Author: Krista Teigen

This creamy salad mixture is filled with leftover turkey, cranberries, pecans, celery, and mayo to bring it all together. Whip it up in just 10 minutes!

Step-by-step photos can be seen below the recipe card.

Print Recipe

Ingredients

4 cups chopped cooked turkey
2 ribs celery finely chopped
½ cup dried cranberries
½ cup chopped pecans
¼ cup minced red onion
¾ cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar or apple cider vinegar
½ teaspoon dried dill
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Add the turkey, celery, cranberries, pecans, and red onion to a large bowl and stir to combine.
4 cups chopped cooked turkey, 2 ribs celery, ½ cup dried cranberries, ½ cup chopped pecans, ¼ cup minced red onion
In a separate bowl, whisk the mayonnaise, dijon mustard, vinegar, dill, salt, and pepper together.
¾ cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons red wine vinegar, ½ teaspoon dried dill, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Pour the dressing over the ingredients from Step 1. Toss to combine.
Serve in a sandwich, on crackers, or on a salad with greens.

Notes

If your red onion is too strong, soak it in ice water for 10 minutes to take out some of the bite!

Storage: Store turkey salad in an airtight container in the refrigerator for up to 3 days.

Nutrition