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Turn those Thanksgiving leftovers into a light lunch with this turkey salad recipe that makes it creamy and spreadable.
Easy Turkey Salad
This turkey salad is seasoned with Creole seasoning and has the same great texture as my Southern chicken salad recipe, but slightly smokier thanks to the combination of white and dark meat turkey.
Of course, you don’t need to wait for a major holiday to make this easy lunch recipe. It’s good for any time of year.
Ingredients
The base of this salad is shredded roasted turkey. To make it super delicious and add great texture, I include celery, lemon juice, mayonnaise or Greek yogurt, salt, pepper, and Creole seasoning.
If you want this turkey salad to have a little more spice to it, like my Spicy Chicken Salad, add a dash of hot sauce or two to really bring out the spiciness of the creole seasoning.
How to Make Turkey Salad
- Pulse.
To achieve a smooth, even texture, I use the food processor. No worries, we aren't going to puree the turkey; just a few pulses are enough. - Make the dressing.
Whisk together the lemon juice, mayonnaise, and seasonings until smooth. - Combine.
Add the turkey and chopped celery to the dressing and stir to combine.
Prep Ahead Turkey Salad
Once this batch is made, serve immediately or transfer it to an airtight container and refrigerate. It will last up to 4 days in the fridge, making it an excellent lunch meal prep option.
How to Serve Turkey Salad
Using this salad as a fresh and healthy sandwich filling is one of my go-tos. You can also pack it for lunch to dip with crackers, wrap in a tortilla, serve over a bed of lettuce, in a lettuce cup, or stuff into an avocado.
More Leftover Turkey Recipes
While I may be partial to this turkey salad, if you have about 2-4 cups of shredded turkey, you can also make any of these recipes: turkey pot pie pasta soup, turkey stew, turkey taco soup, or leftover turkey chili.
Quick & Easy Turkey Salad Recipe
Ingredients
- 3 to 4 cups roasted turkey, shredded
- ½ cup celery, finely chopped
- 1 lemon, juiced
- ⅓ to ½ cup mayonnaise
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Creole Seasoning
Instructions
Chop the turkey:
- Place the turkey in the food processor and pulse a few times to roughly chop. Continue pulsing for 30 seconds until the chicken is finely chopped. If you turn on the food processor, the turkey will turn into a paste.
Make the salad:
- Combine the lemon juice, mayonnaise, salt, pepper, and Creole seasoning in a large bowl. Whisk until smooth.
- Add the turkey and celery to the bowl and fold to combine.
Serve & store:
- Serve immediately or store in an airtight container in the fridge for up to 4 days.
Maureen Miles says
Great taste, quick and spot on!
Charah says
Healthy and delicious recipe, thanks for this