Ingredients
3 cups cooked turkey, cubed
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup celery, finely diced
1/4 cup red onion, minced
1/4 cup dried cranberries
1/4 cup toasted pecans, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
Step 1: In a large mixing bowl, combine the cubed turkey, diced celery, minced red onion, dried cranberries, and chopped pecans.
Step 2: In a small separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Step 3: Pour the dressing over the turkey mixture and use a spatula to fold the ingredients together until evenly coated.
Step 4: Stir in the fresh parsley and adjust seasoning with additional salt or pepper if desired.
Step 5: Cover and refrigerate the turkey salad recipe for at least 30 minutes before serving to allow flavors to meld.
Notes
For a lighter version, replace half of the mayonnaise with plain Greek yogurt.
- Prep Time: PT15M
- Cook Time: PT0M
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: turkey salad recipe, leftover turkey, creamy salad, easy lunch, holiday leftovers
