4.39 from 18 votes

Leftover Turkey Salad

Name: Turkey Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups chopped cooked turkey; ½ cup diced celery (about 2 stalks); ½ cup diced red onion; ½ cup dried cranberries; ½ cup salted and roasted almonds (chopped); ¼ cup mayonnaise (I like avocado oil mayo); ¼ cup plain Greek yogurt (I used full fat, but you could use low fat); 1 Tablespoon lemon juice; 2 teaspoons dijon mustard; ½ teaspoon ground pepper; ¼ teaspoon sea salt; ¼ cup fresh dill (parsley also works)

Brittany Mullins, Certified Health CoachUpdated Oct 30, 2026

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23 Comments

Servings: 6

15 mins

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Give leftover turkey a fresh start with this creamy turkey salad. I combine Greek yogurt and mayo with crunchy almonds, dried cranberries and fresh dill for an easy lunch ready in 15 minutes.

Bowl full of turkey salad topped with fresh dill and chopped almonds.

When I first tested this recipe, I accidentally ordered an eight-pound turkey breast through grocery pickup. I’d pictured something closer to a chicken breast, so you can imagine my surprise! Luckily, I had a very good use for all that turkey.

I love a creamy salad like my almond butter chicken salad, and this version gives holiday leftovers a completely different feel. I use equal parts Greek yogurt and mayo for a dressing that’s creamy with a little tang, then add cranberries, roasted almonds and fresh dill. You get sweetness, crunch and plenty of flavor in every bite. It’s especially good tucked into a sandwich the day after Thanksgiving.

Why You’ll Love This Turkey Salad
Turkey Salad Ingredients
Substitutions and Variations
How to Make Leftover Turkey Salad
Brittany’s Tips
How to Serve Turkey Salad
How to Store Turkey Salad
Turkey Salad FAQs
More Protein-Packed Salads to Try
Turkey Salad Recipe

“After several days of eating plain turkey, this recipe was just what I needed to take it up a notch! My family was very skeptical about me branching out and trying something new, but we all loved it and I think this will become a part of our yearly Thanksgiving tradition!”

– megan

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Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

Why You’ll Love This Turkey Salad

A fresh way to use leftovers. Turn cooked turkey into lunch without reheating another plate of Thanksgiving dinner. My turkey soup is another favorite when you want something warm.
Ready in 15 minutes. Just chop, stir and serve. There’s no cooking involved once your turkey is ready.
Easy to make your own. Try grapes instead of cranberries, swap almonds for pecans or use parsley in place of dill.
More than a sandwich filling. Scoop it into lettuce cups, spoon it over greens or enjoy it with crackers.

Turkey Salad Ingredients

Bowl of creamy turkey salad with celery, cranberries and almonds.

cooked turkey – leftover roasted turkey is perfect here. Use white meat, dark meat or a combination, and chop it into small, bite-sized pieces. Start with cooled turkey so it doesn’t warm the dressing.
celery and red onion – add crunch and a savory bite. Dice them finely so you get a little in each forkful.
dried cranberries – bring a sweet, chewy contrast to the turkey and tangy dressing.
roasted almonds – I use salted roasted almonds for extra crunch and flavor. Chop them before mixing them into the salad.
mayonnaise and plain Greek yogurt – equal amounts make the dressing creamy with a little tang. I like avocado oil mayo and full-fat Greek yogurt, but low-fat Greek yogurt works too.
lemon juice and Dijon mustard – brighten the dressing and give it a little sharpness.
fresh dill – adds so much flavor to this salad. Fresh parsley also works if dill isn’t your favorite.
sea salt and black pepper – bring everything together. Taste before adding extra salt, since the turkey and salted almonds already contribute some.

Substitutions and Variations

Use chicken: No leftover turkey? Chopped cooked chicken works just as well, including rotisserie chicken for an easy shortcut.
Change the fruit: Swap the dried cranberries for halved grapes or diced apple. Grapes make the salad especially juicy, while apple adds more crunch.
Try different nuts: Toasted pecans or walnuts are delicious in place of the almonds. One reader made this with grapes and toasted pecans and loved the combination.
Make it nut-free: Replace the almonds with pumpkin seeds or leave them out. You’ll still have plenty of crunch from the celery.
Skip the yogurt: Replace the ¼ cup Greek yogurt with another ¼ cup mayo, for ½ cup mayo total. This also makes the salad dairy-free when using a dairy-free mayonnaise.

How to Make Leftover Turkey Salad

Step 1: Add the chopped turkey, celery, red onion, cranberries and almonds to a large bowl. Add the mayo, Greek yogurt, lemon juice, Dijon, salt, pepper and fresh dill, then stir until everything is evenly coated.

Step 2: Taste and adjust the seasoning, then serve in a sandwich, over greens or with crackers. You can enjoy it right away or refrigerate it for 15–20 minutes if you prefer it chilled.

Brittany’s Tips

Chop for the way you’re serving: Smaller turkey pieces make a sandwich filling that’s easier to pile onto bread without falling out. A chunkier texture works well if you’re serving the salad over greens.
Adjust for your turkey: Lean breast meat can need a little more dressing than dark meat. Start with the amounts listed, then stir in a small spoonful of mayo or yogurt if the salad seems dry.
Keep the almonds crunchy: If you’re making the salad ahead, hold back the almonds and stir them in just before serving.

Mixing bowl with mayo, chopped turkey, celery, cranberries, onions and herbs.

How to Serve Turkey Salad

I especially love this turkey salad in a sandwich, but there are plenty of ways to turn it into lunch:

Build a sandwich: Pile it onto toasted homemade sourdough with lettuce, or tuck it into a croissant.
Make a wrap: Spoon it into a tortilla or pita with shredded lettuce. Butter lettuce leaves work well when you want something lighter.
Add some greens: Serve a scoop over baby spinach or alongside my arugula salad for a lunch with plenty of veggies.
Put together a snack plate: Pair it with almond flour crackers, cucumber slices and carrot sticks for scooping.

How to Store Turkey Salad

Storage: Keep the salad in an airtight container in the refrigerator and use it within 3–4 days of when the turkey was originally cooked. Making turkey salad doesn’t restart that clock. If your turkey is already 2 days old, plan to eat the salad within the next 1–2 days.

Make ahead: Mix the salad ahead of serving and refrigerate, keeping the almonds separate until you’re ready to eat for the best crunch. Store sandwich bread, wraps and greens separately so they don’t get soggy.

Freezing: I don’t recommend freezing the finished salad because the creamy dressing can separate and the celery loses its crunch. Freeze the cooked turkey separately instead, then thaw it in the refrigerator before making a fresh batch.

Turkey Salad FAQs

Can I use shredded turkey instead of chopped turkey?

Yes! Shredded cooked turkey works well. Cut any long strands into shorter pieces so the salad is easier to mix and scoop into sandwiches.

Can I make turkey salad without cranberries?

Absolutely. Leave them out if you prefer a fully savory salad. You can also swap in halved grapes or diced apple if you want sweetness but don’t have dried cranberries.