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Turkey Salad

Course Main Course
Prep Time 15 minutes
Servings 6
Author Amy Rains


  • 1/2 cup mayonnaise*
  • 2 tsp apple cider vinegar
  • 2 tsp dijon mustard
  • 2 tbsp freshly chopped sage
  • 2 tbsp freshly chopped parsley
  • 1 tsp kosher salt
  • 4 cups shredded cooked turkey
  • 2 stalks celery diced
  • 1/2 large honeycrisp apple diced
  • 1/4 cup diced red onion
  • 1/4 cup dried cranberries**
  • 1/4 cup diced pecans


  1. In a large bowl, whisk together mayonnaise, apple cider vinegar, dijon mustard, chopped sage, chopped parsley, and kosher salt.

  2. Now toss in the turkey, celery, apple, red onion, cranberries, and pecans. Stir to coat completely. Season with additional salt (if needed).

  3. Transfer to the fridge. It can be served immediately, but tastes better if let to sit in the fridge for at least an hour. You can store in the fridge for up to 5 days!

Recipe Notes

*To make Paleo and Whole30 compliant, use a Paleo approved mayonnaise like Primal Kitchen, or make a homemade variation.

**You can also use raisins in place of cranberries if you cannot find Whole30 compliant cranberries