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When the holiday is over and your fridge is full of leftovers, this Leftover Turkey Salad is the recipe you’ll want to make first. It’s fresh, crunchy, and full of fall flavor from crisp apple, pecans, and a light, creamy dressing. Forget another heavy plate of leftovers; this salad is exactly what you’ll crave the next day.
Krissy’s Notes
I’m one of those people who’d rather have too much food than risk running out, so leftovers are basically a given at my house. Once the big meal is over, I love reinventing turkey into something completely new, and this turkey salad recipe is one of my favorites.
It reminds me of a classic Waldorf salad but heartier and a little fresher. The sweet apple, crunchy celery, and toasty pecans make every bite perfectly balanced.
If you’ve still got leftovers, you can also turn your holiday meal into something special with my Turkey and Wild Rice Soup or Turkey Pot Pie.
What You’ll Need To Make It
You can find all the exact quantities in the recipe card below, but here’s what makes this salad great.
You’ll need cooked turkey, apple, celery, green onions, pecans, parsley, and fresh thyme. For the dressing I swap the usual all-mayo dressing for Greek yogurt (or a mix of both) because it adds tang without being heavy.
The apple and celery give it that fresh crunch, while the pecans add the perfect touch of nutty sweetness.
How to Make Leftover Turkey Salad
Full instructions are in the recipe card below, but here’s the quick overview.
Chop the turkey, apple, celery, green onions, and herbs. Toss everything together in a large bowl, then mix in the yogurt or mayo until well coated. Season with salt and pepper to taste. That’s it! You can eat it right away, but it tastes even better after chilling for an hour.
Serve it with crackers, on a bed of greens, or tucked into a croissant for an easy lunch.
Make Ahead, Storage, and Reheating
To make ahead: This salad actually gets better as it sits. Make it a few hours or even a day in advance so the flavors can blend.
To store: Keep it in an airtight container in the refrigerator for up to 3 days. Stir before serving.
To serve: Serve chilled or at room temperature. It’s perfect for quick lunches, picnics, or an easy post-holiday snack.
Learn From Me
I’ve made this leftover turkey salad recipe countless times, and it’s always a hit. The key is to use good-quality turkey. A combination of dark and white meat together give the best texture. And don’t skip the apple; it keeps the salad bright and fresh.
If you’re feeling creative, try using avocado instead of or in addition to mayo or yogurt. One reader asked if it would work, and the answer is yes—it’s fantastic!
Frequently Asked Questions
Here are some of the reader questions I’ve gotten about this recipe with my responses.
Yes! This recipe works beautifully with shredded rotisserie chicken or even leftover roasted chicken.
Honeycrisp is my top choice. It’s crisp, sweet, and holds up perfectly in the dressing. Pink lady is firm and flavorful but might be too tart for this recipe. Fuji or Gala both have neutral flavors and therefore also work well.
Absolutely. Either use mayonnaise or swap the Greek yogurt for mashed avocado.
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Ingredients
- 4 cups cooked turkey chopped
- 3 green onions with the whites and start of the greens sliced
- 2 stalks celery chopped
- 2 sprigs parsley stems removed, diced
- 1 small apple chopped (skin on, honey crisp recommended)
- 1/4 cup raw pecans
- 1 teaspoon fresh thyme if using dried, reduce amount by half
- 1 cup Greek yogurt or mayonnaise or a combination of both
Instructions
- Combine all ingredients except the yogurt/mayonnaise in large bowl and stir to combine.4 cups cooked turkey, 3 green onions, 2 stalks celery, 2 sprigs parsley, 1 small apple, 1/4 cup raw pecans, 1 teaspoon fresh thyme
- Add 1 cup Greek yogurt or mayonnaise and mix well.
- Season with salt and pepper, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My turkey salad contains chopped toasted walnuts, sliced green grapes, diced celery and leaves (lots), minced shallots, lemon zest and juice, Kewpie mayonnaise, sumac and za’atar. I fill lettuce leaves and roll them up so bread is unnecessary, although it’s terrific on a seedy rye or whole wheat bread, too. Sometimes I change the spices around by using dried tarragon and celery seeds, in which case I use dried cranberries instead of grapes and orange zest and juice instead of lemon.
Super idea with the left over turkey! I also add pecans and dried cranberries. It just gives the salad a little sweet zing.
Are there pecans in this? I see them in the picture and in the description but not in the list of ingredients.
Doh! You are right. I added them to the ingredient list. So sorry about that! The nuts could be considered optional, but I definitely like the crunch.
I thought this was a great and easy recipe. One thing my wife and I didn’t care for was the thyme. Next time I make this we are leaving the thyme out. I also added some white and red grapes cut in half and about a tablespoon of celery seed. We will make this again.
What constitutes a serving size?
A little over a cup of turkey salad
This looks like a perfect way to use leftover turkey! I love that it has apples, I bet they add a yummy sweetness and crunch.