Turkey Salad

5 from 3 votes

Turkey Salad uses leftover turkey (or Rotisserie Chicken) for a delicious creamy salad you'll love! The cranberries, apples, and crunchy pecans are a great way to add in some flavor and texture.

Prep Time15

Total Time15

Course: Main Course

Servings:

Author: Amy Rains

Ingredients

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

Instructions

In a large bowl, whisk together mayonnaise, apple cider vinegar, dijon mustard, chopped sage, chopped parsley, and kosher salt.
Now toss in the turkey, celery, apple, red onion, cranberries, and pecans. Stir to coat completely. Season with additional salt (if needed).
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!

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

Nutrition