Creamy Turkey Salad Recipe
This Turkey Salad recipe is creamy, loaded with texture, and a perfect use for leftover turkey. Perfect for sandwiches, wraps, and more!
Servings: 6 servings
Ingredients
- ¾ cup mayonnaise more or less to taste
- 2 teaspoons dijon mustard
- 2 teaspoons lemon juice
- 4 cups cooked turkey chopped
- 2 teaspoons fresh minced parsley
- ½ cup diced celery
- ¼ cup thinly sliced green onions
- ¼ cup chopped pecans
- ¼ cup dried cranberries
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together mayonnaise, mustard and lemon juice.
- Add chopped turkey, parsley, celery, green onions, pecans and cranberries. Mix gently until well combined.
- Serve on toasted bread, croissants, in hollowed out tomatoes or on sliced apples.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Freezing is not recommended.
Nutrition
Calories: 401kcal | Carbohydrates: 6g | Protein: 35g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 529mg | Potassium: 446mg | Fiber: 1g | Sugar: 4g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
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