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How To Make Turkey Salad

    This turkey salad can be served with crackers or in sandwiches. This delicious, melt-in-your-mouth snack will get everyone at the party bouncing! It’s great for the holiday season or any time of year.

    Why You’ll Love This Turkey SALAD RECIPE

    • Sweet, savory, and nutty flavors
    • Smoky, tender turkey
    • Nuts and crunchy vegetables
    • Simple ingredients
    • Ready in less than 10 minutes
    • Naturally gluten-free, low-carb and dairy-free
    • You can make it into a quick Turkey Salad Sandwich recipe (or lettuce wrap)

    How do you prepare a Turkish Salad?

    Cut your turkey into bite-sized pieces and place them in the bowl. Include finely chopped celery as well as parsley and red onion. Mix a mayonnaise-based dressing. Pour this dressing on the turkey and the vegetables. Serve immediately, or refrigerate for later use.


    • 1/2 cup mayonnaise (such as Duke’s)
    • 2 tablespoons of sour cream
    • 2 teaspoons of chopped flat-leaf parsley fresh
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon Dijon mustard
    • One teaspoon of salt from kosher.
    • One teaspoon peppercorns
    • 3 cups finely chopped celeriac ( 1/4-inch cubes) (about 2 medium stalks)
    • Finely chopped 1/4 cup shallot (from 1 shallot)
    • 4 cups of shredded (2-inch parts) Turkey breasts cooked (1 1 lb.)


    • Mix mayonnaise, parsley, sour cream vinegar, and mustard with salt and pepper in the bowl. Add celery and shallot until thoroughly combined.
    • Combine mayonnaise and turkey mixture in a bowl of large size until coated—place in an airtight jar in the refrigerator for up to 4 days.

    Mix It Up

    Take our turkey salad recipe (above) to serve as a base place, then include these inventive mix-ins.

    Golden Curry Turkey SaladMake the recipe following the instructions. Mix a two-thirds cup of golden raisins and 1 cup of chopped cashews salted and roasted 2 tablespoons. Curry powder and one tbsp. Sugar in mayonnaise mixture.

    Pickle and Dill Turkey SaladPrepare recipe following the directions mixing 2/3 cup chopped bread and butter pickles, 2 tablespoons. Fresh dill chopped, and 1 teaspoon—of celery seeds to mayonnaise mixture.

    Fruit-and-Nut Turkey Salad

    Follow the recipe exactly. Mix 1 cup of raisins, 1 cup of chopped candied pecans, and 1 tablespoon. I Chopped fresh tarragon in a mayonnaise mixture.


    Calories 229kcal, Carbohydrates 2g Protein: 14g Fat: 17g. Saturated Fat 3g, Cholesterol: 55mg, Sodium 219mg, Potassium 181mg, sugar 2g Vitamin A: 130 IU Vitamin C 2 mg Iron: 14 mg, Calcium: 0.7mg


    Dark or white meat turkeys work great to make this dish. It is also possible to make a blend of both.
    This salad can be served with crackers. Pour it into lettuce leaves for low-carb options, or pile it onto the bread, croissant, or toast with tomato slices and lettuce for a sandwich.
    I prefer cutting the turkey into cubes of 1/4 inches. I feel it will hold together better this way. However, you can slice your meat as thin or coarse as you want.
    Want to cut down on calories? It’s okay to use light mayonnaise instead of the full-fat version.
    I cook this meal daily, not only using leftover turkey! If I do not have leftovers, I buy turkey breasts at the supermarket and cook them to serve in a salad.


    The salad can be kept in the fridge for up to 3 days. Store the salad in an airtight container to get the best outcomes. Turkey salad should not be kept at room temperature for over two hours.

    Is it possible to freeze a turkey salad?

    I don’t recommend freezing this salad because it’s likely to be wet when it is it is defrosted. The leftover turkey can be frozen to defrost later when making this dish, but do not freeze the salad you’ve prepared.

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