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This incredibly delicious leftover turkey salad is quick and easy to make, yet loaded with flavor and texture. This super customizable turkey salad won’t disappoint!!
Got leftover turkey? Transform it into this incredibly delicious turkey salad. It’s quick and easy to make, yet loaded with flavor and texture.
Serve it with sandwich bread or wraps for a quick lunch, or with lettuce wraps for gluten-free option, or with croissants for an elegant brunch.
Finely chopping/shredding the turkey meat in a food processor makes this salad easy to serve, because it holds its shape better.
The mayo-based dressing is where things get exciting! While a splash of vinegar cuts the fat in mayo and touch of sugar balances the overall taste, dijon mustard is the key secret to this flavorful turkey salad. It adds just the right amount of bold flavor without screaming hot mustard.
Another reason this leftover turkey salad is so good is that it’s highly customizable!
- Feel free to omit the bacon, if you don’t feel like cooking bacon.
- No slivered almonds? Sub it with chopped walnuts, if you’d like.
And the amount for each ingredients is simply suggested amounts. You can adjust it to your preference.
Finally, keep things fun and exciting when serving this salad.
CAN I USE LEFTOVER CHICKEN?
YES!! You can easily make it into chicken salad by swapping leftover turkey with leftover chicken!
Here’re just a few ideas to serve your turkey salad with:
- Sandwich bread, preferably toasted
- Lettuce wraps
HOW LONG CAN I STORE LEFTOVER TURKEY SALAD?
Leftover salad can be refrigerated in an airtight container for up to 3 days.
The Easiest Leftover Turkey Salad
- 4 bacon strips
- 4 cups leftover turkey breast, roughly chopped
- 3-4 celery ribs
- 1 small Granny Smith apple
- 1-2 scallions, green part only
- ¼ cup slivered almonds
- Salt and pepper to taste
- ½ cup mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- ½ teaspoon garlic powder
- Butter lettuce leaves
- To cook the bacon, cut bacon into small pieces.
- In a medium skillet, cook chopped bacon over medium high heat until nice and crispy, about 8 minutes. Remove bacon bits onto a plate, lined with a paper towel.
- Place the leftover turkey in a food processor and pulse until fine.
- Finely slice the celery. (You should get about ½ cup of chopped celery.)
- Core and cut the apple into small cubes.
- Slice the green part of scallions into thin slices.
- In a large bowl, combine bacon, chopped turkey breast, celery, apple, scallions and almonds.
- To make the dressing, combine mayo, Dijon mustard, red wine vinegar, sugar and garlic powder and whisk until smooth.
- Pour the dressing over salad ingredients and toss to combine. Salt and pepper to taste.
- Serve with sandwich bread, croissants, wrap, or lettuce leaves.
- Store leftovers in an airtight container in the fridge for up to 3 days.