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Close up of a Bowl filled with Leftover Diner Turkey Salad, with crackers, cucumbers, apple slices and grapes sitting on a table.

Leftover Turkey Diner Salad

Whether you use leftover turkey, or rotisserie chicken, this bounteous and cozy salad makes for a great meal, whether stuffed in a croissant or bun, a lettuce wrap, or even on it's own over chopped lettuce as a light lunch or dinner
Course Main Course, Salad
Cuisine North American
Keyword roast turkey, rotisserie chicken
Prep Time 25 minutes
Servings 4

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

Dressing

  • 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

Instructions

  1. In a cast iron or heavy bottomed skillet set over medium heat, spread out the pecans and toast till fragrant and turning golden brown. Stir regulary to avoid scorching the pecans from underneath. Set aside on a plate to cool. Once cool to the touch, chop into small bite sized pieces.

Dressing, can be made while pecans are cooling

  1. Combine all the dressing ingredients, starting off with less apple cider vinegar. Whisk till smooth. Taste and re-season, and thin out if needed.

Salad

  1. Place the shredded turkey, chopped pecans, sliced grapes, diced celery, and dried cranberries in a large bowl. Drizzle with the dressing. Combine till evenly coated. Finish with the final chopped parsley.
  2. Serve as a sandwich (croissant, soft buns, grainy bread) with extra lettuce, stuffed in a pita, in lettuce wraps, or even as a chopped salad bowl with extra veggies, as shown in the blog post.
  3. This salad will keep in a sealed container in the fridge for up to four days. If you have added chopped cucumbers (see below) they may break down before then.
  4. See blog post for more details.

Recipe Notes

Feel free to use all Greek yogurt to keep this lower fat.

You can replace the apple cider vinegar with lemon juice if you want.

For some extra sweetness, add a tbsp of maple syrup to the dressing.
Add finely diced red onion and chopped cucumber if you want.
Add spices like curry powder, chilli powder or paprika to the dressing if you'd like.