Creamy Turkey Salad
This creamy turkey salad fits the bill perfectly — it’s quick to whip up, uses simple ingredients, and tastes like you put in way more effort than you actually did.
Equipment
- Mixing Bowl
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Spatula or wooden spoon
- Serving Spoon
- Toaster or Grill Pan (optional)
Ingredients
For the Salad
- 3 cups cooked turkey chopped or shredded
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
- Optional: 1/4 cup chopped apples or grapes for sweetness
- Optional: 1/4 cup toasted walnuts or pecans for crunch
For Serving (Optional)
- Sandwich bread wraps, or lettuce leaves
- Mixed salad greens or baby spinach
Instructions
Prepare Your Ingredients
- Chop the turkey: Cut your cooked turkey into bite-sized chunks or shred it using two forks for a softer texture.
- Dice the veggies: Finely chop the celery and red onion. If using apples or grapes, chop them into small pieces as well.
- Toast the nuts (if using): Heat a dry skillet over medium heat and toast the walnuts or pecans for 3-4 minutes, stirring often until fragrant and lightly browned. Let cool before adding.
- Pro Tip: Toasting nuts brings out their natural oils and adds a deeper flavor, making your salad more complex.
Make the Dressing
- In a small bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and honey.
- Whisk everything together until smooth and well blended.
- Season with a pinch of salt and pepper, then taste and adjust seasoning if needed.
- Pro Tip: Whisk continuously while adding lemon juice to keep the dressing silky and prevent it from separating.
Combine the Salad
- In your mixing bowl, add the chopped turkey, celery, onion, and any optional fruit or nuts.
- Pour the dressing over the ingredients.
- Gently fold everything together with a spatula or wooden spoon until all pieces are evenly coated without breaking up the turkey too much.
- Pro Tip: Fold gently to keep the turkey tender and maintain some texture in the salad.
Chill and Serve
- Cover the bowl with plastic wrap and refrigerate the turkey salad for at least 30 minutes. This helps the flavors meld together.
- Give it a quick stir before serving.
Notes
Estimated Nutritional Value (Per Serving):
- Calories: ~280–350 kcal
- Protein: ~22–25g
- Fat: ~20–25g
- Carbohydrates: ~6–10g
- Fiber: ~1–2g
- Sugar: ~3–4g