Description
A quick and delicious turkey salad featuring chopped leftover turkey mixed with crunchy celery, tangy dried cranberries, and toasted pecans, all tossed in a creamy Dijon mustard and mayonnaise dressing. Perfect for a light lunch or a satisfying sandwich filling.
Ingredients
Salad
- 3 cups chopped leftover turkey
- 1/2 cup diced celery
- 1/4 cup chopped red onion
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
Serving
- Bread for serving (such as thick-sliced bread or buttery croissants)
Instructions
- Combine salad ingredients: In a large bowl, mix together the chopped leftover turkey, diced celery, chopped red onion, dried cranberries, and toasted pecans until evenly combined.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, sugar, poultry seasoning, and pepper thoroughly to create a smooth dressing.
- Mix salad with dressing: Pour the dressing over the turkey mixture and gently stir until all ingredients are well coated with the dressing.
- Serve: Spoon the turkey salad onto thick slices of bread or buttery croissants to make sandwiches, or serve it as a side salad for a light, flavorful meal.
Notes
- Use leftover cooked turkey from a roasted bird for best flavor and texture.
- Toast pecans lightly in a dry skillet to enhance their nuttiness before adding.
- Adjust mayonnaise quantity to your preferred creaminess level.
- For a healthier option, substitute mayonnaise with Greek yogurt.
- This salad is best eaten fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
