Forget dry, uninspired turkey leftovers! This isn’t just any simple turkey salad recipe; it’s an elevated, award-winning take on the classic deli favorite, designed to transform your holiday remnants or a fresh turkey breast into a dish so good, you’ll crave it year-round. We’re talking tender turkey, crisp celery, toasted walnuts, and sweet cranberries, all bound together by a vibrant, herb-packed Dijon dressing. Ready in minutes, this old-fashioned turkey salad recipe with a modern twist is healthy, hearty, and utterly delicious – perfect on its own, in a sandwich, or scooped onto fresh greens. Get ready for your new go-to!
Table of Contents
Why You’ll Love Turkey Salad
- Award-Winning Flavor Profile: Forget bland turkey salad! This recipe elevates the classic with a vibrant Dijon dressing, a hint of apple cider vinegar, and the sophisticated touch of fresh tarragon and toasted walnuts, creating a truly unforgettable taste.
- Quick & Effortless: Perfect for busy weeknights or lunch prep, this delicious salad comes together in mere minutes, making it an ideal way to use up leftover turkey without fuss.
- Ultimate Leftover Transformation: Turn your post-holiday turkey or meal-prepped poultry into a gourmet delight. This recipe breathes new life into leftovers, making them exciting and crave-worthy all over again.
- Incredibly Versatile: Enjoy it in classic sandwiches, scooped into crisp lettuce cups, as a topping for crackers, or simply on its own. It’s perfect for any occasion, from casual lunches to elegant brunches.
Ingredients
- 3 cups cooked turkey breast (about 1 lb), shredded or diced into ½-inch pieces (leftover roasted, air-fried, or poached works best)
- ½ cup good quality mayonnaise
- 1 tablespoon apple cider vinegar (for bright tang)
- 1 teaspoon Dijon mustard (adds a subtle, savory zing and helps emulsify)
- ½ teaspoon fresh lemon juice (for extra brightness)
- ½ cup celery, finely diced (ensures a consistent, refreshing crunch in every bite)
- ¼ cup red onion, very finely minced (adds a sharp, pungent kick without overpowering)
- ¼ cup green onions (scallions), thinly sliced (for a milder onion flavor and color)
- ½ cup dried cranberries (craisins), plump and sweet
- ½ cup walnuts, roughly chopped and lightly toasted (toasting brings out their nutty depth)
- 2 tablespoons fresh parsley, finely chopped (for fresh, herbaceous notes)
- 1 tablespoon fresh tarragon, finely chopped (adds a sophisticated, subtle anise flavor – optional but highly recommended)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- Pinch of smoked paprika (optional, for a hint of warmth and depth)
Instructions
Step 1
- Start by ensuring all your ingredients are prepped and ready. If using leftover turkey, make sure it’s cooled completely; shred it into tender strands or dice it into consistent ½-inch pieces. For the walnuts, toast them gently in a dry skillet over medium heat for 3-5 minutes until fragrant – this simple step significantly deepens their nutty flavor and enhances their crunch. Let them cool before chopping. Finely dice your celery and red onion, and thinly slice your green onions and chop your fresh herbs. Why this step matters: Consistent sizing ensures every bite is balanced, and proper prep makes assembly quick and enjoyable.
Step 2
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and fresh lemon juice until smooth and well combined. Add the pinch of smoked paprika if using. Why this step matters: Creating the dressing first ensures all the creamy, tangy, and savory flavors are evenly distributed before introducing the other ingredients, preventing clumpy spots.
Step 3
- Add the prepared turkey, finely diced celery, minced red onion, sliced green onions, dried cranberries, and toasted chopped walnuts to the bowl with the dressing. Sprinkle in the fresh parsley and tarragon. Using a rubber spatula or large spoon, gently fold all the ingredients together until everything is evenly coated in the dressing. Why this step matters: Folding, rather than stirring vigorously, helps maintain the texture of the turkey and other delicate ingredients, ensuring a light and appealing salad.
Step 4
- Now is the time to season your turkey salad. Add ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper, then gently fold again. Taste a small spoonful and adjust the seasonings as needed – you might want a little more salt, pepper, or a touch more acid (like a tiny squeeze of lemon juice or a splash of ACV) to truly make the flavors sing. Visual Cue: The salad should look vibrant, with distinct pieces of turkey, cranberries, and herbs peeking through the creamy dressing.
Step 5
- For the best flavor and texture, cover the bowl and refrigerate your turkey salad for at least 30 minutes, or up to 2 hours, before serving. Why this step matters: Chilling allows the flavors to meld beautifully and the ingredients to fully absorb the dressing, resulting in a more cohesive and delicious salad. Serve this delectable turkey salad on a bed of crisp mixed greens, as a gourmet sandwich filler on brioche or toasted sourdough, or with sturdy crackers for a delightful snack.
Serving and Storage Tips
This deli-style turkey salad is best served chilled. Enjoy it piled high on your favorite bread for a classic sandwich, tucked into a whole-wheat wrap, scooped into crisp lettuce cups for a lighter option, or served alongside crackers and fresh vegetables. It also makes a fantastic topping for a bed of mixed greens, transforming into a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. We do not recommend freezing this salad as the mayonnaise-based dressing and fresh vegetables will not hold their texture well after thawing.
Helpful Notes
- Turkey Quality Matters: While any cooked turkey works, using freshly roasted, air-fried, or poached turkey breast will yield the most tender and flavorful results. Ensure your turkey is completely cooled before mixing.
- Herb Alternatives: If fresh tarragon isn’t readily available or you prefer a different flavor, fresh dill or chives make excellent substitutes, offering a slightly different but equally delicious aromatic profile.
- Customizable Crunch & Sweetness: Feel free to experiment with other additions like thinly sliced red grapes, diced apple for extra fruitiness, or swap walnuts for toasted pecans or almonds for a different nutty texture.
Conclusion
There you have it – a turkey salad recipe that transcends the ordinary and truly earns its ‘award-winning’ title. This isn’t just a way to use up leftovers; it’s a culinary creation designed to bring joy to your taste buds with every bite. The harmonious blend of tender turkey, crisp vegetables, sweet cranberries, and savory toasted walnuts, all brought together by that exquisitely balanced Dijon and tarragon dressing, makes this dish utterly irresistible. It’s simple enough for a quick lunch yet sophisticated enough to impress. Don’t let another morsel of turkey go to waste! Whip up this ultimate deli-style turkey salad today and discover your new favorite. We absolutely love hearing from you, so please leave a comment below with your thoughts, rate the recipe with a star rating, and share your delicious creations on social media using #AwardWinningTurkeySalad. Your feedback helps us continue bringing you amazing recipes!
Deliciously Inspired Turkey Salad
Ingredients
- 3 cups cooked turkey breast about 1 lb, shredded or diced into ½-inch pieces (leftover roasted, air-fried, or poached works best)
- ½ cup good quality mayonnaise
- 1 tablespoon apple cider vinegar for bright tang
- 1 teaspoon Dijon mustard adds a subtle, savory zing and helps emulsify
- ½ teaspoon fresh lemon juice for extra brightness
- ½ cup celery finely diced (ensures a consistent, refreshing crunch in every bite)
- ¼ cup red onion very finely minced (adds a sharp, pungent kick without overpowering)
- ¼ cup green onions scallions, thinly sliced (for a milder onion flavor and color)
- ½ cup dried cranberries craisins, plump and sweet
- ½ cup walnuts roughly chopped and lightly toasted (toasting brings out their nutty depth)
- 2 tablespoons fresh parsley finely chopped (for fresh, herbaceous notes)
- 1 tablespoon fresh tarragon finely chopped (adds a sophisticated, subtle anise flavor – optional but highly recommended)
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- Pinch of smoked paprika optional, for a hint of warmth and depth
Instructions
- Start by ensuring all your ingredients are prepped and ready. If using leftover turkey, make sure it’s cooled completely; shred it into tender strands or dice it into consistent ½-inch pieces. For the walnuts, toast them gently in a dry skillet over medium heat for 3-5 minutes until fragrant – this simple step significantly deepens their nutty flavor and enhances their crunch. Let them cool before chopping. Finely dice your celery and red onion, and thinly slice your green onions and chop your fresh herbs. Why this step matters: Consistent sizing ensures every bite is balanced, and proper prep makes assembly quick and enjoyable.
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and fresh lemon juice until smooth and well combined. Add the pinch of smoked paprika if using. Why this step matters: Creating the dressing first ensures all the creamy, tangy, and savory flavors are evenly distributed before introducing the other ingredients, preventing clumpy spots.
- Add the prepared turkey, finely diced celery, minced red onion, sliced green onions, dried cranberries, and toasted chopped walnuts to the bowl with the dressing. Sprinkle in the fresh parsley and tarragon. Using a rubber spatula or large spoon, gently fold all the ingredients together until everything is evenly coated in the dressing. Why this step matters: Folding, rather than stirring vigorously, helps maintain the texture of the turkey and other delicate ingredients, ensuring a light and appealing salad.
- Now is the time to season your turkey salad. Add ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper, then gently fold again. Taste a small spoonful and adjust the seasonings as needed – you might want a little more salt, pepper, or a touch more acid (like a tiny squeeze of lemon juice or a splash of ACV) to truly make the flavors sing. Visual Cue: The salad should look vibrant, with distinct pieces of turkey, cranberries, and herbs peeking through the creamy dressing.
- For the best flavor and texture, cover the bowl and refrigerate your turkey salad for at least 30 minutes, or up to 2 hours, before serving. Why this step matters: Chilling allows the flavors to meld beautifully and the ingredients to fully absorb the dressing, resulting in a more cohesive and delicious salad. Serve this delectable turkey salad on a bed of crisp mixed greens, as a gourmet sandwich filler on brioche or toasted sourdough, or with sturdy crackers for a delightful snack.
Notes
Nutritional Information (Estimated)
Note: These values are approximate and can vary based on specific ingredients, brands, and serving sizes. Approximate values per serving: Calories: 380 Protein: 28g Fat: 27g Carbohydrates: 18gFrequently Asked Questions (FAQ)
Can I use chicken instead of turkey for this recipe?
Absolutely! This recipe works beautifully with cooked chicken breast or rotisserie chicken. Simply shred or dice it the same way you would the turkey for a delicious chicken salad.
How can I make this turkey salad lighter?
To lighten it up, you can substitute half of the mayonnaise with plain Greek yogurt or light sour cream. This will maintain creaminess while reducing fat and calories, though the flavor profile will be slightly tangier.
Can I prepare this turkey salad ahead of time?
Yes, in fact, making it a few hours in advance, or even the day before, allows the flavors to meld and deepen, making it even more delicious. Just be sure to store it in an airtight container in the refrigerator.
What’s the best way to cook turkey for this salad if I don’t have leftovers?
If you don’t have leftover turkey, you can quickly poach, bake, or air-fry a turkey breast specifically for this recipe. Ensure it’s cooked through and then cooled completely before shredding or dicing.
