Leftover Turkey Salad (5 Minutes)
This leftover turkey salad recipe is our favorite way to use up leftover holiday turkey! Made with fresh veggies, fruit, and a tangy yogurt dressing, it’s quick, healthy, and easy to make.
We love Thanksgiving turkey, but we get so bored of eating leftovers for days. So, instead of letting anything go to waste, we choose to repurpose the protein instead!
This leftover turkey salad combines roasted turkey, fresh veggies, and fruit, making it perfect for using up leftover produce scraps, too. It’s sweet, savory, tangy, and loaded with textures to satisfy all your tastebuds for a meal you’ll actually look forward to eating.
We love to serve it with bread or crackers, but it’s also great as a dip with veggie sticks or as a salad, too. Whip it up in minutes, and keep it on hand in the fridge. You’ll definitely be glad you did!
Common Questions
Absolutely! Feel free to substitute the turkey with roasted chicken instead.
Stored in an airtight container, this leftover turkey salad recipe will stay fresh in the fridge for up to 4 days.
Yes, you can use mayonnaise or dairy-free yogurt in place of Greek yogurt if preferred.
More Turkey Recipes to Try
Leftover Turkey Salad (5 Minutes)
Equipment
Ingredients
- 1/2 cup plain Greek yogurt
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 cups leftover turkey meat, shredded or chopped (chicken can be substituted)
- 1 small apple, diced
- 1 stick celery, thinly sliced
- 1 carrot, shredded
- 1/4 cup onion, diced
- 1/4 cup dried cranberries
Instructions
- In a medium-sized bowl, whisk together the plain Greek yogurt, Dijon mustard, salt, cinnamon, black pepper and ground nutmeg until combined.1/2 cup plain Greek yogurt, 1 Tablespoon Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground black pepper, 1/8 teaspoon ground nutmeg
- To the same bowl, add the turkey (or chicken), apple, celery, carrots, onion, and dried cranberries.2 cups leftover turkey meat, shredded or chopped, 1 small apple, diced, 1 stick celery, thinly sliced, 1 carrot, shredded, 1/4 cup onion, diced, 1/4 cup dried cranberries
- Mix all the ingredients together until combined. Serve on a spinach salad, in a wrap, as a sandwich, or with vegetables dippers and crackers.
- Store in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
I really like this salad with turkey or chicken! I make it a lot during the fall months and eat it with Crunchmaster crackers and bell pepper dippers.
I don’t have any leftover turkey but I made this with rotisserie chicken and green onions instead of red because it’s what I had. It’s delicious and light. And even my 3 year old boy loves it so that’s a win for me!
That’s awesome, Amanda! I love how you made this recipe your own. Thanks for your sweet comment. Happy Eating! 🙂
YUM! I’ll be making this for sure! We eat turkey often, and since it’s just my husband and self, we ALWAYS have leftovers!
Aren’t leftovers the best?! Especially, turkey! Thanks for stopping by, Heidi 🙂
Love this recipe for thanksgiving leftovers!
Thanks
Michelle
You are SO welcome, Michelle! I am really looking forward to Thanksgiving so we have leftover turkey for this salad. However, when I.just.can’t.wait.any.longer for leftover turkey I break down and buy a rotisserie chicken. Ha!
Sounds like a great recipe to save for the near future! Thanks for sharing at the #HomeMattersParty