Name: Leftover Turkey Diner Salad
Prep time: 25 min
Ingredients: 1/4 cup pecans; 2 cups shredded leftover roasted turkey or cooked chicken; 1/2 cup sliced red grapes, (quartered or halved, depending on how large they are); 1/2 cup celery diced; 1/4 cup dried cranberries or dried cherries; 2 tbsp chopped fresh parsley; 1/3 cup mayonnaise, (see Notes); 1/3 cup greek yogurt; 1-2 tbsp apple cider vinegar, (, depending on how thick you want your dressing, see Notes); 1-2 tsp dijon mustard, (start with less, can always add more); 2 tbsp finely minced fresh parsley (or dill or even mint); 1/2 tsp each kosher salt and black pepper (or more if needed)

I must make a version of this salad at least twice a month, if not more.

Whether it is with rostisserie chicken, or leftover roast chicken or roast turkey, it is definitely a kitchen staple. And if you have leftover turkey on hand, it is a welcome alternative to the richer meals or soups that we often turn to, to use the turkey up. I make up a bowl on a Monday, and it feeds me throughout the week as a go-to lunch.

This is such a classic salad which eats like a meal. It’s reminscent of those chicken salads that you would order in a retro diner. Think Waldorf Salad’s younger cousin. The combination of tender roast turkey or chicken, the crunch from pecans and celery, the juicy pop from red grapes, the slight sweetness of dried cranberries, and all brought together with a flavourful creamy sauce is just so satisfying. I find it one of my favourite protein rich lunches. Turkey is such a great source of protein, I think it is a little underrated. This salad is great right out of the bowl, or as part of full meal with crackers, extra vegetables and apple slices. And of course, it is a fun filling for a sandwich or pita bread.

Basic Ingredients

Shredded leftover roast turkey
Chopped Celery
Chopped toasted pecans
Dried Cranberries or cherries
Sliced red grapes
Chopped parsley

Creamy Dressing

Yogurt
Mayonnaise
Dijon Mustard
Apple cider vinegar (or lemon juice)
Salt and pepper
Minced fresh parsley

Method

It really is just a matter of combining all the dressing ingredients and whisking them till smooth. You can make the dressing in advance and store it in the fridge till needed.

You can toast the pecans in a 350F oven, spread out evenly on a baking sheet. It should take about 10 minutes till golden brown and fragrant. Let them cool before chopping. You can also toast them in a skillet on the stove top, over med/medium high heat. Again, look for a golden brown burnish and fragrance. Stir regularly so that the bottoms don’t scorch.

When it comes to the turkey, as mentioned in the title, this is a great way to use up leftover turkey. If you want to roast off some fresh turkey (which I must do at least two to three times a month) just grab a couple of thighs and a drumstick from the butcher, and follow the method in my book for Two Hour Turkey, or my Sage Butter RoastedTurkey recipe here on the blog.

Combine all the salad ingredients in a large bowl. Try to make sure all the ingredients are cut to be of similar smallish size, for eating enjoyment. I like to both shred and chop the turkey so that there is a bit of variety in the textures. I also find that shredded turkey holds on to the dressing better.

If you shred the chicken or turkey really small (or even use a stand mixer with the paddle attachment) and then chop all the accompanying ingredients equally small, you will achieve that retro Diner Salad consistency. If it is just for me, I’m fine with the texture to be less smooth than that.

Drizzle the dressing over the salad and gently combine till completely mixed. I find that the salad gets better the longer you let all the flavours meld, in a sealed container in the fridge.

Serving

As mentioned above, this salad is great on its own for a great meal.

If you chop the pieces more finely, it also makes a great filling for mini pitas (which I will do if I need to bring something to a shower or lunch time event, see my Curried Chicken Salad).

Or use it as a filling for a fresh croissant or soft wheat bread or brioche. Add some chopped lettuce, or a layer of lettuce to the sandwich as well. Here is my trick if you want to use this filling as a sandwich with lettuce: Spread some mayo or even some of the salad on the bottom slice. If you just place lettuce on the bottom, everything will slide around as you try to eat it.

Final Thoughts

Feel free to add chopped red onions, or different herbs like dill or chopped sage, mint or thyme to the salad. You can also add chopped cucumber if you know that the salad will be eaten in one go. If you are making extra to eat throughout the week, the cucumber will release liquid and turn the salad more runny.

Switch out the pecans for walnuts, slivered almonds or other favourite nut. Always toast first, or else they really don’t bring much flavour to the final salad.

Red or green grapes will work fine. As mentioned above, dried cranberries or cherries are both wonderful in this salad.

Using lemon juice instead of apple cider vinegar just adds a little extra zingy tang. I feel like apple cider vinegar suits the cooler months better. Speaking of apples, you can also add chopped apples, but this is best if you know the entire salad will be eaten on the first day.

For other great ways to use leftover turkey, check out Cider and Sage Turkey Pot Pie, Turkey Sweet Potato Hash with Poached Eggs, Diner Worthy Hot Turkey Sandwich, Creamy Turkey Pot Pie Orzo

If you make this easy and satisfying Leftever Turkey Diner Salad, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen