Enjoy a delicious and versatile Turkey Salad, a perfect way to utilize leftover Thanksgiving turkey or a roasted turkey breast. This salad features succulent, shredded turkey combined with a medley of fresh vegetables like crisp lettuce, cherry tomatoes, cucumbers, and radishes. The addition of sliced avocados and boiled eggs adds creaminess and extra protein. Tossed with a flavorful dressing, whether it’s a classic vinaigrette or a creamy ranch, this salad becomes a wholesome and satisfying meal. Customize it with your favorite toppings, such as crumbled feta or shredded cheddar, and enjoy a tasty and hearty Turkey Salad that’s great for lunch or a light dinner.
Turkey Salad Recipe | S2Recipes
Details Turkey Salad Recipes
Prep Time: 20 mins
Additional Time: 8 hrs
Total Time: 8 hrs 20 mins
Servings: 24
Yield: 3 cups
Ingredients For Turkey Salad Recipes
¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt
Instructions: Turkey Salad Recipes
Step 1: Place cooked turkey meat, celery, green onions, and red bell pepper in a blender or food processor. Pulse until finely chopped.
Step 2: Transfer turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar, and salt until well combined. Cover and refrigerate, 8 hours to overnight, before serving.
Great use of leftover turkey!The combination of flavors was refreshing and healthy. This salad is a wonderful alternative to tuna salad.It blended perfectly in the food processor and the red bell pepper gave the salad a lovely pink tint.We wanted a bit more moisture in the salad. Therefore, tried three different additions of more mayo, sour cream and plain Greek yogurt. We couldn’t decide so we added more mayo and yogurt for leftover salad.
This is an okay sandwich spread. I liked the red pepper for color. I only pulsed some of the mixture and left the rest chunky. I left out the sugar. There was too much mustard and vinegar for me.
Turkey salad ingredients were the perfect blend of flavors. The only thing I did change, was not using a food processor or blender. Instead, I chose to hand cut the assorted ingredients to get the correct size and texture that I wanted. (Hand cutting also allowed me to make sure that none of the tiny turkey bones & grizzle ended up in the salad). This is definitely a keeper!
Great basic recipe! I was out of cider vingar, so I used rice vinegar. I used horseradish mustard and added 1 teaspoon of thyme. My kids aren't into celery and onions, so I added some diced red grapes to theirs in a wrap. I ate mine with a tablespoon of monterey jack shredded cheese and a tablespoon of Ranch just in a bowl with a spoon.
Delicious. I had no red peppers on hand, subbed a diced apple. I chopped the turkey and served the chunky salad on iceberg lettuce leaves. I did not use the blender or food processor. The flavors blended well and was a great way to use the last of the thanksgiving turkey!
Awesome
Surprisingly tasty I made this as written, I let the flavors blend overnight. I was most surprised at the blend of ingredients that created "the tastiest salad recipe ever. A definite keeper. Great on a bed of lettuce.
Recipe was great! I didn't have red pepper, but I love green pepper so I added it instead. For the festive color I added 1/4 a couple of cranberries and sunflower seed for an extra nutty crunch. Would have been good with pecans as well but family is allergic. My 5yr old loved it on wheat thin crackers
