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High Protein Leftover Turkey Cranberry Salad

High Protein Leftover Turkey Cranberry Salad (Greek Yogurt) - recipe card
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This vibrant salad transforms leftover turkey into a refreshing, protein-packed meal. The creamy Greek yogurt dressing, kissed with Dijon and lemon, coats tender turkey, crisp celery, and sweet-tart cranberries, while toasted pecans add a satisfying crunch. Perfect for a post-holiday lunch or a light dinner.

Ingredients

Scale
  • 3 cups cooked turkey breast, shredded or diced (about 1 lb)
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and chopped
  • 1/2 cup celery, finely diced (about 1 large stalk)
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. If your turkey is cold from the fridge, let it sit at room temperature for 10 minutes to take the chill off. This ensures the dressing coats evenly and the flavors meld better. Meanwhile, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Watch closely to avoid burning, then transfer to a cutting board to cool before chopping.
  2. In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper. Whisk until smooth and creamy. Taste the dressing and adjust seasoning if needed; it should be tangy and well-balanced.
  3. Add the shredded turkey, dried cranberries, toasted pecans, celery, red onion, and parsley to the bowl with the dressing. Gently fold everything together with a spatula until all ingredients are evenly coated. Be careful not to overmix, which can break down the turkey.
  4. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld. This resting time is crucial for the dried cranberries to soften slightly and the dressing to penetrate the turkey.
  5. Serve the salad on a bed of mixed greens, in a whole-wheat wrap, or on toasted sourdough bread. Garnish with additional fresh parsley and a few extra toasted pecans if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the yogurt dressing may separate and the celery will become mushy. Reheating: This salad is best served cold, but if you prefer it warm, gently heat in a skillet over low heat for 2-3 minutes, stirring constantly, just until warmed through. Do not microwave, as it can make the turkey rubbery. For a protein boost, add 1/4 cup of cottage cheese or a scoop of unflavored protein powder to the dressing.

Nutrition

Keywords: leftover turkey salad, turkey cranberry salad, Greek yogurt turkey salad, high protein salad, leftover turkey recipe, healthy turkey salad, cranberry turkey salad, no-cook turkey salad, post-Thanksgiving recipe, easy turkey salad

Find it online: https://thehighproteinrecipes.com/high-protein-leftover-turkey-cranberry-salad/