Home » Poultry » Turkey » Turkey Salad

Turkey Salad

Name: Turkey Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Turkey Salad
Ingredients: 300g cooked turkey breast; 100g mixed salad leaves; 1 cucumber; 150g cherry tomatoes; 1 red onion; 2 tablespoons mayonnaise; 2 tablespoons Greek yogurt; 1 tablespoon lemon juice; 1 pinch salt; 1 pinch black pepper

Turkey Salad is a simple and fresh way to enjoy leftover poultry for a light meal. This recipe uses basic ingredients that provide a great balance of textures and flavours. It is perfect for a quick lunch or a healthy dinner when you want something satisfying but not too heavy. You can easily adjust the vegetables based on what you have available in your kitchen.

Easy Recipes

★★★★★

4.7 (14 ratings)

Share the recipe here

Why turkey salad is a favourite

This Turkey Salad is incredibly quick to assemble because it uses pre-cooked meat. It is a nutritious option that combines lean protein with plenty of fresh greens and vegetables. The creamy dressing is lightened with yogurt to keep the dish refreshing. It is a versatile meal that keeps well in the fridge for a healthy meal prep option.

How to prepare turkey salad

Step 1

Prepare turkey: Cut the cooked turkey into small bite-sized pieces or shred it using two forks. Place the meat into a large mixing bowl and set it aside while you prepare the rest of the ingredients.

Step 2

Chop vegetables: Wash the salad leaves and dry them well. Slice the cucumber into thin rounds and cut the cherry tomatoes in half. Finely dice the red onion and add all these vegetables to the bowl with the turkey.

Step 3

Mix dressing: In a small bowl, combine the mayonnaise, Greek yogurt and lemon juice. Season with a little salt and black pepper and stir until the dressing is completely smooth.

Step 4

Toss together: Pour the dressing over the turkey and vegetables. Use salad tongs to toss everything together until the ingredients are evenly coated. Serve the salad immediately while the ingredients are fresh and crisp.

Good advice for turkey salad

Using cold meat from a previous meal makes the best Turkey Salad as it holds its shape perfectly when chopped. You can add extra texture by including some crunchy walnuts or sliced celery to the mix. If you prefer a bit of sweetness, try adding a handful of halved grapes or dried cranberries. Always ensure your salad leaves are very dry so the dressing clings to them properly without becoming watery.

You can substitute the lemon juice with apple cider vinegar for a slightly different tang. If you are taking this for lunch, keep the dressing in a separate small container and mix it just before eating. This keeps the vegetables from losing their crunch over time. You can also add some fresh herbs like parsley or chives to enhance the flavour further.

You may also like clear chicken soup with dumplings, crab wrap or one-pot pasta with beef.

Ingredients

servings

Adjust quantity

300 g cooked turkey breast
100 g mixed salad leaves
1 cucumber
150 g cherry tomatoes
1 red onion
2 tablespoons mayonnaise
2 tablespoons Greek yogurt
1 tablespoon lemon juice
1 pinch salt
1 pinch black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1443 kJ / 345 kcal
Fat:12 g
- of which saturates:2 g
Carbohydrates:9 g
- of which sugars:5 g
Protein:48 g
Fibre:2 g
Salt:480 mg

You can store this Turkey Salad in an airtight container for up to two days. For the best texture, keep the dressing in a separate jar and only mix it with the turkey and vegetables when you are ready to serve.

What can I serve with Turkey Salad?

This Turkey Salad is a complete meal on its own, but it also pairs well with a crusty piece of bread or a simple soup. You can also wrap the salad in a tortilla or pita bread for a more portable lunch option.

Can I use turkey thighs instead of breast meat?

Yes, you can use any part of the cooked bird for this Turkey Salad. Thigh meat is often more succulent and provides a richer flavour compared to the leaner breast meat.