What to put in a turkey salad sandwich?

Start with finely diced Turkey Salad so the filling stays inside the bread. Then, add lettuce or other leafy greens. You can also add cranberry sauce for extra tart sweetness.

What dressing goes with turkey salad?

A creamy dressing with mayonnaise, Dijon mustard, and fresh lemon juice works very well. Meanwhile, parsley and dill add freshness, while salt and black pepper round out the flavor.

Is a turkey salad healthy?

This recipe provides 36 grams of protein per serving. However, mayonnaise and pecans also contribute to its fat and calorie content. Each serving contains 524 calories, 10 grams carbohydrates, 36 grams protein, 38 grams fat, 6 grams saturated fat, 112 mg cholesterol, 454 mg sodium, 782 mg potassium, 3 grams fiber, and 6 grams sugar. It also contains 318 IU vitamin A, 15 mg vitamin C, 61 mg calcium, and 1 mg iron.

Turkey Salad Recipe:A Quick and Creamy Leftover Turkey Lunch

Description

A quick and creamy Turkey Salad made with leftover turkey, crisp celery, crunchy pecans, dried cranberries, fresh herbs, Dijon mustard, mayonnaise, and lemon. Perfect for sandwiches, wraps, lettuce cups, or easy meal prep.

Ingredients

Scale

4 cups diced turkey meat

1 cup mayonnaise

1 tablespoon Dijon mustard

1/2 cup roughly chopped pecans

1/2 cup dried unsweetened cranberries

3 green onions, green and white parts sliced

2 celery ribs, diced

2 tablespoons finely chopped parsley

1 tablespoon finely chopped dill

Juice of 1 lemon, about 3 tablespoons

Kosher salt, to taste

Freshly ground black pepper, to taste

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Instructions

1. Combine the diced turkey, mayonnaise, Dijon mustard, pecans, cranberries, green onions, celery, parsley, dill, lemon juice, salt, and pepper in a large bowl.

2. Stir until everything is evenly coated and thoroughly combined.

3. Refrigerate until chilled and ready to serve.

Notes

Remove the turkey skin before dicing for a smoother, creamier salad.

Keep the turkey pieces moderately sized when serving the salad in bowls, or dice them more finely for sandwiches and wraps.

Serve chilled and do not leave at room temperature for more than 2 hours.

Refrigerate leftovers in an airtight container for 4 to 5 days.

Freezing is not recommended because the mayonnaise-based dressing may not hold up well.

Pecans or dried cranberries can be replaced with other nuts or dried fruit.

Red onion or shallot can replace green onion.

Other tender herbs such as chives, tarragon, or cilantro can be used.

Serve on its own, in butter or romaine lettuce cups, in a tortilla with leafy greens, or as a sandwich or toast topping.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch Recipes
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 524
Sugar: 6 g
Sodium: 454 mg
Fat: 38 g
Saturated Fat: 6 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 112 mg