Turkey Salad

4.39 from 18 votes

Chopped turkey, cranberries, roasted almonds and fresh dill come together with a creamy Greek yogurt and mayo dressing. An easy 15-minute lunch for sandwiches, wraps or salad greens.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings:

Author: Brittany Mullins

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

Instructions

Add the cooled, chopped turkey to a large bowl with the celery, red onion, cranberries, almonds, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, pepper, salt and fresh dill. Stir until evenly combined.
4 cups chopped cooked turkey, ½ cup diced celery, ½ cup diced red onion, ½ cup dried cranberries, ½ cup salted and roasted almonds, ¼ cup mayonnaise, ¼ cup plain Greek yogurt, 1 Tablespoon lemon juice, 2 teaspoons dijon mustard, ½ teaspoon ground pepper, ¼ teaspoon sea salt, ¼ cup fresh dill
Taste and adjust the seasoning as needed. Serve immediately or refrigerate for 15–20 minutes if you prefer it chilled. Enjoy in sandwiches, wraps, over greens or with crackers.

Notes

Storage: Refrigerate in an airtight container and eat within 3–4 days of when the turkey was originally cooked. Making the salad does not restart the storage window. Freezing the finished salad isn’t recommended.
Dairy-free: Replace the ¼ cup Greek yogurt with another ¼ cup dairy-free mayonnaise, for ½ cup mayo total.
Nut-free: Replace the almonds with pumpkin seeds or leave them out.

Nutrition