Dinner

Creamy Turkey Salad Recipe

ByLana Polati December 8, 2025December 8, 2025

Introduction

This creamy turkey salad is a refreshing way to use leftover turkey, combining crunchy celery, sweet fruit, and a tangy dressing for a delightful meal. Ready in just 20 minutes, it’s perfect for a quick lunch or light dinner.

A close-up of a bowl filled with a mixed salad showing multiple layers and colors: the base is a creamy, light pink shredded chicken mixed with small chunks of green grapes. Scattered throughout are tiny pieces of red onion and dried cranberries adding a dark red color and crunchy texture. Bright green slices of celery and green onion pieces add fresh pops of color, while thin sprigs of dill are sprinkled over the salad for a fresh green touch. Two halves of hard boiled eggs with yellow yolks are placed on top, resting on the creamy salad. The bowl is white with subtle grey specks and is set on a white marbled surface. In the background, there is a white plate with a sandwich topped with the same salad, alongside a red apple. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups leftover turkey meat (diced or shredded)
2 cups celery (chopped)
1 cup dried cranberries
4 green onions (or a small red onion, diced)
1/2 cup pecans (chopped, optional)
1 green apple (chopped)
1 cup seedless green grapes (cut in half)
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 teaspoon Dijon mustard
Salt and pepper (to taste)

Instructions

Step 1: Gather all the ingredients and place them in a large bowl.
Step 2: Stir thoroughly to combine the turkey, celery, cranberries, onions, pecans, apple, and grapes.
Step 3: In a small bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper until smooth.
Step 4: Pour the dressing over the turkey mixture and toss gently to coat everything evenly.
Step 5: Cover and refrigerate for 30 minutes to one hour to let flavors meld.
Step 6: Before serving, garnish with extra chopped green onions and, if desired, sliced boiled egg.
Step 7: Serve the salad as a sandwich filling, over a bed of greens, or wrapped in a tortilla.

Tips & Variations

For a nut-free option, omit the pecans and add sunflower seeds for crunch.
Add a squeeze of lemon juice to the dressing to brighten the flavors.
Use cranberry sauce instead of dried cranberries for a juicier texture.
Swap Greek yogurt for sour cream for a richer taste.

Storage

Store the turkey salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. This salad is best enjoyed cold and does not freeze well.

How to Serve

A close-up view of a creamy chicken salad served in a white bowl, filled with layers of shredded white chicken mixed with small pieces of light green celery, diced red onion, and bits of dark red dried cranberries. Scattered green grapes, sliced in half, add a fresh yellow-green color, while small pieces of chopped green onions and sprigs of dill lightly top the salad. Two halved boiled eggs with bright yellow yolks sit near the center on top. The bowl is placed on a white marbled surface with a celery stick and silver serving utensils nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turkey instead of leftover turkey?

Yes, simply cook and cool the turkey before dicing or shredding to use in the salad. Leftover turkey works best because it’s already cooked and adds great flavor.

Is there a dairy-free version of this recipe?

Absolutely! Substitute the Greek yogurt with a dairy-free alternative like coconut or almond yogurt, and ensure the mayonnaise is also dairy-free.