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Bowl full of turkey salad topped with fresh dill and chopped almonds.
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4.09 from 12 votes

Leftover Turkey Salad

This lightened-up turkey salad with celery, onion, dried cranberries and almonds is the perfect recipe to make with leftover turkey.
Prep Time15 minutes
Course: Salad
Cuisine: American
Keyword: turkey salad
Servings: 6 cups


  • 4 cups chopped cooked turkey
  • 1/2 cup diced celery about 2 stalks
  • 1/2 cup diced red onion
  • 1/2 cup dried cranberries
  • 1/2 cup salted and roasted almonds chopped
  • 1/4 cup mayonnaise I like avocado oil mayo
  • 1/4 cup plain Greek yogurt I used full fat, but you could use low fat
  • 1 Tablespoon lemon juice
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon sea salt
  • 1/4 cup fresh dill parsley also works


  • Add turkey into a large bowl along with celery, onion, cranberries, almonds, mayo, yogurt, lemon juice, mustard, pepper, salt and fresh dill. Toss to combine.
  • Enjoy salad on top of a bed of greens, in a lettuce wrap, as a sandwich with regular bread, on crackers, in a pita or on a croissant roll. Store leftovers in an airtight covered container for 3-5 days.


Serving: 1/2 cup | Calories: 197kcal | Carbohydrates: 8g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 174mg | Fiber: 1g | Sugar: 5g