turkey salad

After Thanksgiving, I like to reinvent my leftover turkey in a cold salad because I&#039;m not  a fan of reheated turkey. This spread is so delicious and makes a great grazing platter for house guests!

Leftover Turkey Salad with Cream Cheese and Pomegranates

oz cream cheese (, softened)

mayo

lemon

celery seed

celery (, finely diced)

turkey (, diced)

salt and pepper

pomegranate seeds

In a large bowl, mix together the softened cream cheese, mayo, lemon zest and celery seed until smooth.

Add turkey and celery, then season with salt and pepper to taste.

Finially, add pomegranates seeds and gently fold in to turkey salad.

Simple and creamy salad great for Thanksgiving Leftovers!

Turkey Salad

turkey (diced)

celery

cranberries

green onions (or red onion, diced)

pecans (chopped, optional)

mayonnaise

dijon mustard

Combine all ingredients in a small bowl and mix well.

Refrigerate 30 minutes before serving.

Serve as a sandwich or over salad.

This Blueberry Balsamic Grilled Turkey Salad is a delicious and easy summer meal! Loaded with fresh summer blueberries and peaches, flavourful grilled turkey, and goat cheese, all drizzled with a blueberry balsamic vinaigrette. So good.

Blueberry Balsamic Grilled Turkey Salad

turkey breast, approximately 2 lbs

salt

pepper

balsamic vinegar

tsp honey

blueberries

tsp black pepper

butter lettuce

peach, sliced

tbsp sliced red onion

sweet peppers

butternut squash (optional)

goat cheese

For an extra moist and flavourful grilled turkey breast, I like to add a dry brine.  To do this sprinkle the meat with the 1 tsp of salt.  Let it rest in the fridge for 2 to 4 hours.

Prepare the Turkey Breast:

Using a hand blender or food processor, combine all of the dressing ingredients until smooth and creamy.  Set aside.

Making the Blueberry Vinaigrette:

After the turkey has had time to rest in the dry salt brine, preheat your BBQ to 225 &#8211; 250 degrees.

Season the turkey with fresh ground pepper.

You want to roast the turkey over indirect heat, so add the turkey to a top rack in your barbecue.  Let it sit and cook until the internal temperature is 150 degrees.

Then quickly take the meat off of the grill, turn up the heat in your barbecue to high, keep the lid open, and give the turkey breast a quick sear on both sides.  Flipping the breast multiple times, searing it until it has a nice crust&#8230;this part should only take 5 minutes.  The final internal temperature should measure 165 degrees.

When the turkey is done, remove from heat and let rest under tin foil for a couple of minutes.

Grilling the Turkey Breast:

While the turkey is grilling, you can begin to assemble the fresh salad ingredients.

Wash and dry the butter lettuce and fresh blueberries. Slice the peach, red onions and sweet peppers.

Then assemble everything is a large salad bowl.

Assembling the Salad:

When it is time to serve the grilled turkey, cut the turkey into 3/4 inch slices, cut against the grain.  Then lay it on your assembled salad.

Drizzle with the blueberry balsamic dressing.

Putting it all together:

This lightened-up turkey salad with celery, onion, dried cranberries and almonds is the perfect recipe to make with leftover turkey.

turkey

celery (about 2 stalks)

red onion

mayonnaise (I oil

lemon juice

ground pepper

sea salt

dill (parsley also works)

Add turkey into a large bowl along with celery, onion, cranberries, almonds, mayo, yogurt, lemon juice, mustard, pepper, salt and fresh dill. Toss to combine.

Enjoy salad on top of a bed of greens, in a lettuce wrap, as a sandwich with regular bread, on crackers, in a pita or on a croissant roll. Store leftovers in an airtight covered container for 3-5 days.

This was amazing! After several days of eating plain turkey, this recipe was just what I needed to take it up a notch! My family was very skeptical about me branching out and trying something new, but we all loved it and I think this will become a part of our yearly Thanksgiving tradition! Thanks for the awesome recipe!

This recipe is perfect for leftover turkey! I will definitely be making this again.

Did you eat too much stuffing and pumpkin pie this Thanksgiving? Here's a wonderful way to use up any of that leftover turkey if you're looking for a meal that will be filling yet light.

Leftover Turkey Harvest Cobb Salad

center cut bacon (cooked and crumbled)

turkey breast

butternut squash (3/4 inch dice)

olive oil spray

kosher salt

black pepper (to taste)

spring mix lettuce

oz crumbled feta

pecan halves

tbsp craisins

tsp dijon mustard

olive oil

red wine vinegar

maple syrup

Preheat the oven to 425F. Place the butternut on a large nonstick baking sheet, spray with oil, season with salt and pepper and bake 15 minutes, turn then cook an additional 10 minutes, or until tender. Let cool a few minutes.

Meanwhile combine the dressing ingredients in a small bowl and whisk.

Divide the lettuce between two plates, top each with half of the remaining ingredients and dressing.

This quick and easy Turkey Salad is something special! Made with leftover holiday turkey folded into a creamy mayo Dijon mixture along with some dried cranberries for a touch of sweetness and fresh dill that makes the flavors pop! It’s the perfect turkey sandwich solution to feed the family the day after Thanksgiving! 

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Top 6 turkey salad recipes from across the web

The most viewed turkey salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leftover Turkey Salad with Cream Ch...

Turkey Salad

Blueberry Balsamic Grilled Turkey S...

Turkey Salad

Leftover Turkey Harvest Cobb Salad

Turkey Salad

The most viewed turkey salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine