Leftover Turkey Salad Recipe

This leftover turkey salad recipe is an easy way to turn cooked turkey into a quick lunch after Thanksgiving or any holiday meal. It’s creamy, crunchy, a little sweet, and simple to mix together when you want something different from reheating another plate of leftovers.

I usually make this leftover turkey salad after Thanksgiving with leftovers from Pressure Cooker Turkey Breast, Air Fryer Turkey Tenderloin, or whatever cooked pieces are already in the fridge. White meat, dark meat, or a mix of both all work. For more holiday mains, sides, and leftover ideas, browse my Thanksgiving recipes.

Why Make This Leftover Turkey Salad

• Uses leftover turkey: This is an easy way to turn Thanksgiving or holiday leftovers into a new meal instead of reheating the same plate again.
• No cooking required: If your meat and bacon are already cooked, all you need to do is mix the dressing, add everything to a bowl, and fold it together.
• Works for lunch or meal prep: Keep it chilled in the fridge and use it for quick lunches over the next few days.
• Easy to adjust: Keep it as written, swap the mayo, leave out the celery, or add chopped hard-boiled eggs if you want a fuller salad.

Ingredients Needed

• Leftover turkey: Use chopped or shredded cooked turkey. Breast meat, tenderloin, thighs, or dark meat all work. This is a great way to use leftovers from Crockpot Turkey Tenderloin, Air Fryer Turkey Thighs, Air Fryer Turkey Breast, or another holiday recipe.
• Dried cranberries: I use unsweetened dried cranberries. They add cranberry flavor without making the salad too sweet.
• Pecan pieces: Pecans add crunch and a nutty flavor. I like dry roasted and chopped pecans here.
• Red onion: Red onion gives the salad mild onion flavor without being too sharp.
• Celery: Celery adds crunch. If you do not like celery in cold salads, you can leave it out.
• Bacon: Crisp bacon adds smoky flavor and texture. You can make it on the stovetop or use my Air Fryer Bacon. If you do not eat pork, Air Fryer Turkey Bacon also works.

Dressing Ingredients

• Mayo: This makes the dressing creamy and helps bring the salad together. You can swap some or all of it with sour cream or Greek yogurt if you want a different dressing.
• Granular sweetener: Adds a little sweetness to balance the mustard and vinegar.
• Dijon mustard: Gives the dressing tang and a little sharpness.
• Apple cider vinegar: Adds brightness and helps loosen the dressing.
• Black pepper: Adds simple seasoning.
• Garlic powder: Gives the dressing more savory flavor.

How to Make Leftover Turkey Salad with Cranberries

Mix the dressing

Whisk the mayo, sweetener, Dijon mustard, apple cider vinegar, black pepper, and garlic powder in a small bowl until smooth. Taste it before adding it to the salad so you can adjust the tang, sweetness, or seasoning.

Add the turkey and mix-ins

Add the chopped turkey, dried cranberries, pecans, red onion, celery, and bacon to a large bowl. Chop the meat small enough so the dressing can coat the pieces evenly.

Fold everything together

Pour the dressing over the mixture, then fold until everything is coated. You can serve it right away, but I like it best after it chills for a little while because the dressing has time to settle into the meat and mix-ins.

Tips for the Best Turkey Salad

• Use cooked turkey: This recipe is made for cooked turkey, so it works well with Thanksgiving leftovers, breast meat, tenderloin, thighs, or dark meat.
• Chop it small enough: Smaller pieces are easier to coat with the dressing and easier to scoop into lettuce cups, low-carb bread, or salad greens.
• Use unsweetened dried cranberries: They give the salad cranberry flavor without adding as much sweetness as regular dried cranberries.
• Swap the mayo if needed: This recipe is made with mayo, but sour cream or Greek yogurt can work too. The flavor will be tangier, so start with less and add more as needed.
• Add eggs if you want it fuller: This recipe does not use eggs, but chopped hard-boiled eggs are an easy add-in. Start with 2 eggs, then adjust based on how much salad you are making. My Air Fryer Hard Boiled Eggs are a simple option if you need cooked eggs quickly.
• Chill before serving: Turkey salad tastes better after it has time to sit in the refrigerator. Even a short chill helps the dressing settle into the meat and mix-ins.
• Use chicken if needed: If you do not have turkey, you can make this with cooked chicken breast or dark meat instead. Cast Iron Skillet Chicken Breasts, Instant Pot Shredded Chicken, Dutch Oven Shredded Chicken, and Air Fryer Boneless Chicken Thighs both work well.

Can I Make Turkey Salad Without Mayo?

Yes. This recipe is made with mayo, but you can make turkey salad without mayonnaise by using sour cream, Greek yogurt, or a mix of the two. The flavor will be a little tangier, and the dressing may be thinner than a mayo-based dressing. Start with less, mix, then add more until the salad has the texture you like.

Can You Freeze Turkey Salad?

I do not recommend freezing turkey salad after it has been mixed with mayo or dressing. The dressing can separate and turn watery after thawing, and the celery and onion may lose their crunch. If you want to prep ahead, freeze the cooked turkey by itself. Then thaw it and mix the salad fresh when you are ready to eat it.

Storage and Leftovers

• Store leftover turkey salad in an airtight container in the refrigerator for up to 3 days.
• Stir it before serving if any dressing settles at the bottom. For the best texture, keep it chilled and do not leave it out at room temperature for long.

Ways to Serve Turkey Salad

• Serve this leftover turkey salad in lettuce wraps, lettuce cups, over salad greens, or with low-carb bread like my fathead dough bagels for sandwiches.
• You can also scoop it into cucumber rounds or serve it with crunchy vegetables if you want a quick snack-style lunch.

More Leftover Turkey Recipes

If you have more turkey to use, make Keto Turkey Soup. It’s another easy way to turn holiday leftovers into a new meal after Thanksgiving.

FAQs

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