Description
This Ultimate Turkey Salad is a creamy, flavorful dish combining tender diced turkey with crunchy pecans, tangy dried cranberries, fresh herbs, and a zesty lemon-mustard dressing. Perfect for a light lunch or as a filling for sandwiches and wraps, this salad is quick to prepare, nutritious, and ideal for using up leftover turkey.
Ingredients
Scale
Main Ingredients
- 4 cups diced turkey meat
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup roughly chopped pecans
- ½ cup dried unsweetened cranberries
- 3 green onions (green and white parts), sliced
- 2 celery ribs, diced
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped dill
- 1 lemon, juiced (about 3 tablespoons)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine all ingredients: In a large mixing bowl, add the diced turkey, mayonnaise, Dijon mustard, chopped pecans, dried cranberries, sliced green onions, diced celery, chopped parsley, chopped dill, lemon juice, kosher salt, and freshly ground black pepper. Mix everything thoroughly until the ingredients are well combined and evenly distributed.
- Chill before serving: Cover the turkey salad and refrigerate it until you’re ready to serve. Chilling allows the flavors to meld together and the salad to become nicely chilled for a refreshing taste.
Notes
- If serving in sandwiches or wraps, dice turkey into smaller pieces for easier eating.
- Remove the skin from the turkey before dicing to ensure a smooth texture without chewy bits.
- Store leftover turkey salad in an airtight container in the refrigerator and consume within 4 to 5 days.
- Do not leave the salad out at room temperature for more than two hours to maintain food safety.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
