I constantly enjoy leftovers the very first day. I believe I really enjoy my turkey supper more on Friday than I do on Thursday.
May I simply state that this turkey salad doesnt taste like leftovers? You might desire to set aside some turkey ahead of time just so you have enough “left over” to make this salad.
I do not understand about you but Im everything about the chicken salad wraps that restaurants use. Theyre probably a bazillion calories: mayo, nuts, dried fruit, and chicken, plus a fantastic big wrap. This is my healthier variation and I think youll like it.
On Friday, I can leisurely pick and select what I liked most, and have a great “Day 2” Thanksgiving supper with all the repairings. Thats when its time to reconsider that remaining turkey and turn it into this healthy salad.
Why youll enjoy it: The yogurt-based dressing is tasty and gently sweetened with honey, and is so revitalizing after the heavier Thanksgiving fare.
For how long it takes: 10 minutesEquipment youll need: mixing bowlServings: 4 generous portions
Transform your remaining turkey into a flavorful turkey salad similar to your Thanksgiving supper but with a couple of fresh twists. Serve it in a wrap, in a sandwich, or on lettuce.
About This Recipe
The good part about this salad is that you can easily alter it approximately “make it your own.” There are lots of methods to make adjustments and replacements. Keep checking out for inspiration. I have lots of ideas for you later in the post.
This turkey salad dish is based upon my popular chicken salad with walnuts and grapes. That one is an old-fashioned chicken salad, rather comparable to a classic Waldorf salad, with the addition of chicken.
I changed it up just a bit. I believe turkey meat is a bit more tasty than chicken so I highlighted that tasty aspect by including green onions and Dijon mustard to the dressing. I took out the grapes and walnuts but left in the dried cranberries.
Ill get you started on this easy dish. For exact measurements and directions, have a look at the dish card near the bottom of the post.
Best Way To Store Leftover Turkey
Its always best to remove the meat from the bones before keeping the turkey in shallow covered containers. Bones maintain a great deal of heat and tend to keep the meat warm. You want to cool the remaining turkey as rapidly as possible, so get it in the refrigerator as quickly as you can. Position it near the back of the refrigerator where there is less temperature level change.
What Youll Need
Leftover Turkey: The dish calls for 3 cups of remaining turkey meat. Prepared chicken can be substituted if this salad looks great to you and you dont occur to have leftover turkey.Celery: You might have a few stalks of celery suffering in the fridge, left over from making stuffing. Raisins or sliced grapes are terrific, too.Greek Yogurt: I often use appetizing Greek yogurt for my salad dressings instead of, or in mix with, mayonnaise.
How To Make This Recipe
The salad can be served on a sandwich, bun, or croissant bread (with tender leaf lettuce (envisioned). They would be best with the turkey salad if you have remaining rolls from your Thanksgiving dinner.
Whisk it all together up until the dressing is smooth.
Stir well until whatever is coated with dressing. Check the seasoning and include more salt and pepper, if wanted.
Put the dressing into the blending bowl.
Offer everything a light stir.
Cut or shred the leftover turkey into bite-sized pieces. The dish calls for 3 cups but do not stress if you have a bit more.
The salad can be served right away or you can cover the bowl and refrigerate it to serve later on.
Be precise about removing any skin or bones. Tiny bones can quickly hide amongst the meat and its not very enjoyable to bite down on one, or worse, swallow one.
Next, determine out the Greek yogurt in a large measuring cup. Include the vinegar, honey, mustard, celery pepper, salt and seed.
Serve your turkey salad on a wrap, if you like. Put a big scoop of the salad on the wrap and include some infant spinach leaves or lettuce. Roll it all up tightly and stick a fancy toothpick in it to hold it together.
Wondering what to serve with your turkey salad? It can be a snack all by itself, you can examine the refrigerator for anymore leftovers, or merely serve the salad with chips.
Rolls, casseroles, and pie!) if youre feeling puffed up from a carbohydrate overload (all that stuffing, do not hesitate to serve the turkey salad on a bed of crisp lettuce.
Put the turkey in a big mixing bowl and add the sliced onions, celery, and dried cranberries.
If you are using newly prepared turkey that you made that day, turkey salad will last for 3 to 4 days in the fridge. If you are using leftover cooked turkey, you have to consist of the time it spent in the fridge prior to you made the salad. In other words, if you make the turkey on Thursday and use the remaining meat to make a salad on Saturday, you need to most likely use it that day.
Make It Your Own
Refrigerate the salad quickly in a firmly covered container. It doesnt freeze well. See the FAQ above for more about storage.
Not a fan of turkey? Or perhaps there isnt adequate turkey left over. In either case, cooked chicken is a great substitute.If you choose regular yogurt rather of Greek yogurt, the dressing will have a thinner consistency. Ive found that when I sub in routine yogurt, I can use a little less. Do not hesitate to substitute or include any of the following: sliced green or red grapes, toasted nuts of any kind (or sunflower seeds), chopped apples, raisins, chopped green bell pepper, fresh parsley, etc. Looking for something different? Try curried chicken salad or avocado chicken salad.
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Preparation Time: 10 minsTotal Time: 10 mins
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Store covered in fridge for 2 to 3 days, stirring to recombine before serving (see note). Think about the time its been in the fridge before you make the salad if youre using remaining turkey. Leftovers will keep for three to 4 days if cooled immediately. If the turkey has actually been in the refrigerator for a couple of days before you make the salad, the salad needs to probably be eaten the same day as its made.
Cooked chicken can be alternatived to turkey, if preferred.
Possible add-ins or alternatives: chopped green pepper, sliced sweet onion, chopped grapes (green or red), sliced toasted nuts, sliced apple, etc.
This site provides approximate nutrition info for benefit and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
If the turkey has been in the refrigerator for a couple of days prior to you make the salad, the salad should probably be consumed the exact same day as its made.
InstructionsIn a big mixing bowl, combine turkey, celery, chopped green onions, and cranberries. Put over turkey mix and stir till all ingredients are combined.
Did You Make This?Be sure to upload a photo & & tag me at @RachelCooksBlog. I enjoy seeing what you made!
Leftover Turkey: The dish calls for 3 cups of leftover turkey meat. If you are utilizing newly prepared turkey that you made that day, turkey salad will last for 3 to 4 days in the fridge. If you are using leftover cooked turkey, you have to include the time it invested in the fridge before you made the salad. In other words, if you make the turkey on Thursday and utilize the remaining meat to make a salad on Saturday, you must probably use it that day.
Nutrition InformationServing: 1cup, Calories: 221kcal, Carbohydrates: 20g, Protein: 29g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01 g, Cholesterol: 73mg, Sodium: 497mg, Potassium: 426mg, Fiber: 2g, Sugar: 18g, Vitamin A: 213IU, Vitamin C: 2mg, Calcium: 92mg, Iron: 1mg
Transform remaining turkey into a delicious turkey salad. Serve it in a wrap, in a sandwich, or on lettuce.