This post may contain affiliate links. Read our disclaimer.
Make the most of your holiday leftovers with this flexible Turkey Salad Sandwich recipe! Loaded with tender turkey,crisp veggies,dried cranberries,and a lightened-up creamy dressing,it’s a simple and seasonal spin on classic chicken salad.
During the holidays,it never hurts to have a game plan for the inevitable leftover turkey that’ll end up in your fridge. There is no shortage of ways to use leftover Thanksgiving turkey—it’s a great add-in for chiliand stuffed peppers—but I personally love tossing it in this creamy Turkey Salad Sandwich.
Making a turkey salad is just as easy as making a chicken salad. Just chop the leftover turkey into small pieces and mix it with a creamy dressing made from mayo and yogurt. Toss in fresh veggies and dried cranberries,and you have a sweet and savory combo that always hits the spot!
A classic turkey salad sandwich is your best bet for a quick lunch or dinner;however,it isn’t just for sandwiches. Serve it in wraps,lettuce cups,or hollowed bell peppers,or pile it on top of a grain or salad bowl. The options are endless!
Recipe features
- It’s a fantastic way to repurpose your leftover Thanksgiving turkey.
- Enjoy it for a light lunch or dinner that doesn’t sacrifice flavor.
- Customize it to your taste buds! Mix and match the veggies,make it dairy-free,or add nuts for crunch.
- Each scoop is delicious on its own,in a sandwich,or on top of a leafy green salad.
Ingredients
Cooked turkey breast –I prefer the white meat from turkey breast but feel free to incorporate some of the dark meat as well if you enjoy the richer flavor. Any leftover,pre-cooked turkey works well here,whether it’s roasted,smoked,grilled,or deep-fried.
Mayonnaise–Opt for store-bought or homemade mayoto bind the ingredients together and add richness.
Yogurt–It lightens up the salad and adds a slightly tangy note. I recommend using Greek yogurt for the extra protein,but plain regular yogurt works,too. For a dairy-free turkey salad,use plain dairy-free yogurt instead.
Vegetables –I used red onion and celery in this salad for a zesty and refreshing crunch. You can substitute the onions for chopped chives or green onions for a milder oniony taste.
Dried cranberries–For a festive touch! The bursts of sweetness complement the creamy and savory elements beautifully.
Lemon juice–It brightens up the turkey salad and helps balance the creaminess.
Instructions
Step 1:Prep the ingredients.Chop your cooked turkey into bite-sized pieces,then dice the celery and onions.
Step 2:Combine. Add all of the ingredients to a large bowl and toss them together until well combined and the salad is creamy.
Step 3:Assemble your sandwich.Spread a scoop of the turkey salad onto one slice of your favorite bread. Top with tomato slices and crisp lettuce,then place the second slice of bread on top. Enjoy!
Tips and FAQs
- Bite-sized turkey and veggies are the way to go.Evenly chopped ingredients will help you get a little bit of everything in each bite.
- Taste the salad as you go.Adjust the flavors to your taste,adding more salt,pepper,or lemon juice as needed.
- If you’re almost out of leftover turkey,swap the rest for pre-cooked shredded chickenor rotisserie chicken instead.
Tip
Chill the turkey salad in the fridgefor at least 30 minutes or overnight before serving. This gives the flavors time to get to know each other and for the mayo-based dressing to thicken,making the salad even better!
Variations
Just like classic chicken salad,this turkey salad is so much fun to customize. Here are some ways you can play with this recipe:
- Herbs and seasonings –Add a dash of garlic powder,onion powder,or Dijon mustard to enhance the savory flavor. Or,for heat,stir in a dash of cayenne pepper,smoked paprika,or a splash of hot sauce. If a fresh bite is what you’re looking for,feel free to add fresh dill,parsley,or tarragon.
- Skip the cranberries –You can mimic the same sweet-tart flavors with finely chopped apples or pears instead. Or,omit the sweetness altogether and opt for savory add-ins like chopped pickles,sweet relish,sun-dried tomatoes,or pickled jalapeños.
- Add extra veggies–Experiment with other fresh vegetables like chopped bell peppers,cucumbers,or radishes.
- For more crunch –Toss in chopped and toasted nuts like almonds,walnuts,or pecans.
Serving suggestions
You’ve got options! Here are a few ways to serve this delicious turkey salad:
- Wraps and sandwiches –Pile the turkey salad onto toasted sandwich bread (think hearty whole grain bread,soft brioche bread,or even a buttery croissant) or flour tortillas (or lettuce wraps!) with crisp lettuce and juicy tomato slices.
- Stuffed vegetables–Hollow out cucumbers,bell peppers,or tomatoes and fill them with a generous scoop of the turkey salad for a fresh,handheld option.
- Salad or grain bowl–Serve a scoop on top of a bed of greens with your favorite veggies and salad dressing. Or,try it over a seasonal grain bowlfor a satisfying lunch or dinner.
Storage
Make ahead:Turkey salad tastes even better after it has had some time to marinate. You can prepare it 1 to 2 days in advance and store it in an airtight container in the fridge.
Refrigerator:Store the leftover turkey salad in an airtight container in the fridge for up to 3 days.
More light and creamy salad recipes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Turkey Salad Sandwich
Make the most of your holiday leftovers with this flexible Turkey Salad Sandwichrecipe! Loaded with tender turkey,crisp veggies,dried cranberries,and a lightened-up creamy dressing,it’s a simple and seasonal spin on classic chicken salad.
Servings:
Ingredients
- 1lb.cooked turkey breastdiced (approx. 3 cups)
- ¼cupmayo
- ¼cupyogurt
- ¼cupred oniondiced
- ⅓cupcelerydiced
- ¼cupdried cranberries
- 1tablespoonlemon juice
- ¼teaspoonsalt or more to taste
- ¼teaspoonblack pepper or more to taste
Prevent your screen from going dark
Instructions
Add all ingredients to a large mixing bowl,then toss to combine.
Serve turkey salad on a sandwich with tomato slices and lettuce and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:187kcal| Carbohydrates:10g| Protein:25g| Fat:6g| Saturated Fat:1g| Polyunsaturated Fat:2g| Monounsaturated Fat:1g| Trans Fat:0.02g| Cholesterol:65mg| Sodium:364mg| Potassium:347mg| Fiber:1g| Sugar:7g| Vitamin A:86IU| Vitamin C:3mg| Calcium:42mg| Iron:1mg
