18 Delicious Turkey Salad Recipes Healthy

Zesty, fresh, and utterly satisfying—turkey salad is the unsung hero of quick, healthy meals that don’t skimp on flavor. Whether you’re looking to jazz up your lunch routine or find a light yet hearty dinner option, our roundup of 18 delicious turkey salad recipes has something for every taste. Dive in and discover your next favorite dish that’s as nutritious as it is delicious!

Classic Turkey Salad with Cranberries

Gathering the right ingredients and following each step carefully will lead you to a delightful Classic Turkey Salad with Cranberries. This dish is perfect for those who appreciate a balance of savory and sweet flavors, combined with a satisfying crunch.

Ingredients

• 2 cups cooked turkey, shredded (I find leftover Thanksgiving turkey works wonderfully here)
• 1/2 cup dried cranberries (for that sweet pop in every bite)
• 1/2 cup mayonnaise (I prefer full-fat for creaminess)
• 1/4 cup Greek yogurt (adds a tangy twist)
• 1 tbsp Dijon mustard (for a bit of sharpness)
• 1/2 cup celery, finely chopped (the crunch is essential)
• 1/4 cup red onion, finely diced (for a slight bite)
• Salt and pepper to taste (I like to start with 1/4 tsp salt and adjust)

Instructions

1. In a large mixing bowl, combine the shredded turkey and dried cranberries.
2. Add the mayonnaise, Greek yogurt, and Dijon mustard to the bowl. Mix well to ensure the turkey is evenly coated.
3. Fold in the chopped celery and diced red onion for texture and flavor.
4. Season the mixture with salt and pepper, starting with 1/4 tsp of salt, then adjust according to your preference.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Mixing the ingredients while paying attention to the balance of flavors and textures will reward you with a salad that’s both refreshing and hearty. Serve it on a bed of greens for a light meal or between slices of whole-grain bread for a satisfying sandwich.

Healthy Turkey Salad with Avocado

Alright, let’s dive into making a refreshing and nutritious Healthy Turkey Salad with Avocado. This dish is perfect for those looking for a light yet satisfying meal that’s packed with protein and healthy fats.

Ingredients

• 2 cups cooked turkey breast, diced (I like to use leftovers from a roasted turkey for extra flavor)
• 1 ripe avocado, cubed (make sure it’s just the right amount of softness for easy mixing)
• 1/2 cup cherry tomatoes, halved (they add a nice pop of color and sweetness)
• 1/4 cup red onion, finely chopped (for a bit of sharpness that balances the dish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• Salt and pepper to taste (I prefer sea salt for its mineral quality)

Instructions

1. In a large mixing bowl, combine the diced turkey, cubed avocado, halved cherry tomatoes, and finely chopped red onion.
2. Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the salad ingredients.
3. Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Tip: Use a folding motion to keep the avocado pieces intact.
4. Season the salad with sea salt and freshly ground black pepper to your liking. Tip: Start with a pinch of each, taste, and adjust as needed.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: This resting time enhances the overall taste of the salad.

Delight in the creamy texture of the avocado paired with the lean turkey, all brought together by the bright acidity of the lemon. Serve this salad on a bed of mixed greens for an extra nutrient boost or enjoy it as is for a quick and healthy meal.

Turkey Salad with Apples and Walnuts

Zesty and refreshing, this Turkey Salad with Apples and Walnuts is a perfect blend of savory and sweet, making it an ideal dish for any season. Let me guide you through creating this delightful salad with ease and confidence.

Ingredients

• 2 cups cooked turkey, shredded (I find leftover Thanksgiving turkey works wonderfully here)
• 1 large apple, diced (A crisp Honeycrisp adds a nice sweetness and crunch)
• 1/2 cup walnuts, roughly chopped (Toast them lightly for an enhanced nutty flavor)
• 1/4 cup mayonnaise (I prefer full-fat for creaminess, but light works too)
• 1 tbsp lemon juice (Freshly squeezed brings a bright acidity)
• 1/2 tsp salt (Sea salt is my choice for its clean taste)
• 1/4 tsp black pepper (Freshly ground for the best flavor)

Instructions

1. In a large mixing bowl, combine the shredded turkey, diced apple, and chopped walnuts.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the turkey mixture and gently toss until all ingredients are evenly coated. Tip: For best results, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Serve the salad on a bed of lettuce or as a sandwich filling for a delightful crunch and texture contrast. Tip: If serving as a sandwich, lightly toast the bread to prevent sogginess.
5. For an extra touch of elegance, garnish with a few whole walnuts or apple slices on top before serving. Tip: A sprinkle of cinnamon can add a warm, spicy note to the dish.

Yielded from this recipe is a salad that’s wonderfully textured with the crunch of apples and walnuts against the tender turkey, all brought together by the creamy, tangy dressing. It’s a versatile dish that shines whether served as a light lunch or a hearty sandwich filler.

Spicy Turkey Salad with Jalapenos

Unleash the flavors of summer with this Spicy Turkey Salad with Jalapenos, a dish that perfectly balances heat and freshness. Ideal for a quick lunch or a light dinner, this recipe is straightforward yet packed with bold flavors.

Ingredients

• 2 cups cooked turkey, shredded (I find leftover Thanksgiving turkey works wonders here)
• 1/2 cup mayonnaise (for creaminess, I always go for the full-fat version)
• 1/4 cup sour cream (this adds a nice tang)
• 2 jalapenos, finely diced (remove seeds for less heat)
• 1/2 cup red onion, finely chopped (soaking in cold water for 10 minutes reduces the bite)
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• 1 tsp cumin (toasted and ground cumin elevates the flavor)
• Salt to taste (I like to use sea salt for its crispness)

Instructions

1. In a large mixing bowl, combine the shredded turkey, mayonnaise, and sour cream. Mix until the turkey is evenly coated.
2. Add the diced jalapenos and chopped red onion to the bowl. Stir gently to distribute the ingredients evenly.
3. Squeeze the lime juice over the mixture and sprinkle the cumin and salt. Mix well to ensure all flavors are blended.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the salad a quick stir and adjust the seasoning if necessary.

What makes this salad stand out is the creamy texture juxtaposed with the crunch of fresh vegetables and the kick from the jalapenos. Serve it on a bed of crisp lettuce or between slices of artisan bread for a satisfying meal.

Turkey Salad with Grapes and Almonds

Gathering the right ingredients and following these steps will lead you to a refreshing Turkey Salad with Grapes and Almonds that’s perfect for any season. This dish combines the savory taste of turkey with the sweetness of grapes and the crunch of almonds for a delightful texture contrast.

Ingredients

• 2 cups cooked turkey, shredded (I find that leftover roasted turkey works best here)
• 1 cup red grapes, halved (for a burst of sweetness)
• 1/2 cup sliced almonds, toasted (toasting brings out their nutty flavor)
• 1/4 cup mayonnaise (extra virgin olive oil can be a lighter substitute)
• 1 tbsp lemon juice (freshly squeezed for the best taste)
• 1/4 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground to taste)

Instructions

1. In a large mixing bowl, combine the shredded turkey, halved grapes, and toasted almonds.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the turkey mixture and gently toss until everything is evenly coated. Tip: For best results, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Serve the salad on a bed of lettuce or in a sandwich for a satisfying meal. Tip: Adding a sprinkle of extra almonds on top before serving adds an extra crunch.

Enjoy the creamy texture and the harmonious blend of flavors in every bite. This salad is versatile enough to be a standalone meal or a side dish at your next gathering.

Low Carb Turkey Salad with Cucumbers

Now, let’s dive into making a refreshing and healthy Low Carb Turkey Salad with Cucumbers, perfect for those warm days when you crave something light yet satisfying. This dish combines the lean protein of turkey with the crisp freshness of cucumbers, creating a balanced meal that’s both nutritious and delicious.

Ingredients

• 2 cups cooked turkey breast, shredded (I find that leftover roasted turkey adds a wonderful depth of flavor)
• 1 large cucumber, diced (English cucumbers are my preference for their thin skin and minimal seeds)
• 1/4 cup mayonnaise (for a lighter version, I sometimes use Greek yogurt)
• 1 tbsp Dijon mustard (this adds a nice tanginess)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper, freshly ground
• 1 tbsp fresh dill, chopped (dill really brightens up the dish)
• 1 tbsp lemon juice (freshly squeezed is always best)

Instructions

1. In a large mixing bowl, combine the shredded turkey and diced cucumber.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, black pepper, fresh dill, and lemon juice until smooth. Tip: Taste the dressing before adding it to the salad to adjust the seasoning if needed.
3. Pour the dressing over the turkey and cucumber mixture. Tip: Adding the dressing while the turkey is slightly warm helps the flavors meld together beautifully.
4. Gently toss the salad until all ingredients are evenly coated with the dressing. Tip: Use a folding motion to keep the cucumber pieces intact for a better texture.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend. This step is crucial for the best taste.

Light and refreshing, this Low Carb Turkey Salad with Cucumbers offers a delightful crunch with every bite, thanks to the crisp cucumbers and tender turkey. Serve it on a bed of lettuce for an extra green boost or enjoy it as is for a quick, satisfying meal.

Turkey Salad with Greek Yogurt Dressing

Kickstart your culinary journey with this refreshing Turkey Salad with Greek Yogurt Dressing, a perfect blend of lean protein and creamy textures that’s both nutritious and satisfying. This dish is ideal for those seeking a light yet flavorful meal, and I’ll guide you through each step to ensure perfection.

Ingredients

• 2 cups cooked turkey, shredded (I find leftover Thanksgiving turkey works wonders here)
• 1 cup Greek yogurt (opt for full-fat for a creamier dressing)
• 1 tbsp lemon juice (freshly squeezed brings a brighter flavor)
• 1/2 cup cucumber, diced (I like English cucumbers for their crispness and fewer seeds)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes to mellow the sharpness)
• 1 tbsp dill, chopped (fresh dill elevates the dish with its aromatic quality)
• 1/2 tsp garlic powder (a quick alternative to fresh garlic, with a more uniform flavor)
• Salt and pepper to taste (I start with 1/4 tsp salt and adjust from there)

Instructions

1. In a large mixing bowl, combine the shredded turkey and diced cucumber.
2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, and garlic powder until smooth. Tip: Let the dressing sit for 10 minutes to allow the flavors to meld.
3. Add the red onion and dill to the turkey mixture, then pour the yogurt dressing over the top.
4. Gently toss all the ingredients until evenly coated with the dressing. Tip: Use a folding motion to keep the turkey from breaking apart too much.
5. Season with salt and pepper, then refrigerate for at least 30 minutes before serving. Tip: Chilling the salad helps the flavors deepen and the dressing to thicken slightly.

Now that your Turkey Salad with Greek Yogurt Dressing is ready, notice how the creamy yogurt complements the tender turkey, while the cucumber and red onion add a delightful crunch. Serve it atop a bed of mixed greens for a colorful presentation or in a whole wheat pita for a handheld option.

Turkey Salad with Mango and Lime Dressing

After a long day, nothing beats a refreshing and easy-to-make dish that brings a burst of flavors to your palate. This Turkey Salad with Mango and Lime Dressing is a perfect blend of savory and sweet, with a zesty twist that’ll make your taste buds dance.

Ingredients

• 2 cups cooked turkey, shredded (I find that leftover roasted turkey works wonders here)
• 1 ripe mango, diced (go for one that’s slightly soft to the touch for the best sweetness)
• 1/4 cup fresh lime juice (about 2 limes, and yes, freshly squeezed makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper, freshly ground
• 4 cups mixed greens (I love a mix of arugula and spinach for their peppery and mild flavors)
• 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow the sharpness if you prefer)

Instructions

1. In a large bowl, combine the shredded turkey and diced mango.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well blended. Tip: Taste the dressing and adjust the seasoning if needed, but remember the mango will add sweetness.
3. Pour the dressing over the turkey and mango mixture, gently tossing to coat everything evenly. Tip: Let it sit for 5 minutes to allow the flavors to meld.
4. Add the mixed greens and red onion to the bowl, tossing lightly to combine with the turkey and mango. Tip: Use your hands to toss the salad gently to avoid bruising the greens.
5. Serve immediately, ensuring each plate gets a good mix of all the ingredients.

Now, this salad offers a delightful contrast between the juicy mango and the tender turkey, all brought together by the tangy lime dressing. For a creative twist, serve it in hollowed-out mango halves for an Instagram-worthy presentation.

Turkey Salad with Quinoa and Veggies

Zesty and refreshing, this Turkey Salad with Quinoa and Veggies is a perfect blend of protein and greens, ideal for a quick lunch or a light dinner. Let’s dive into making this nutritious and flavorful dish together.

Ingredients

• 1 cup quinoa (I love the nutty flavor of tri-color quinoa here)
• 2 cups water (for that perfectly fluffy quinoa)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb cooked turkey breast, diced (leftover Thanksgiving turkey works wonders)
• 1 cup cherry tomatoes, halved (for a burst of sweetness)
• 1 cucumber, diced (I prefer English cucumbers for their thin skin)
• 1/2 red onion, finely chopped (soak in cold water for 10 minutes to mellow the sharpness)
• 1/4 cup feta cheese, crumbled (adds a nice salty tang)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• Salt and pepper to taste (I like to start with 1/2 tsp salt and adjust from there)

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
4. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced turkey and cook until lightly browned, about 5 minutes. Tip: Stir occasionally for even browning.
5. In a large bowl, combine the cooked quinoa, turkey, cherry tomatoes, cucumber, red onion, and feta cheese.
6. Drizzle with lemon juice and season with salt and pepper. Toss gently to combine. Tip: Taste and adjust seasoning before serving.

Amazingly versatile, this salad boasts a delightful mix of textures from the fluffy quinoa, crunchy veggies, and tender turkey. Serve it over a bed of greens for an extra nutrient boost or enjoy it as is for a satisfying meal.

Turkey Salad with Pesto and Sun-Dried Tomatoes

Here’s a delightful way to bring a burst of flavor to your table with a dish that’s as nutritious as it is delicious. Perfect for a quick lunch or a light dinner, this recipe combines the richness of pesto with the tanginess of sun-dried tomatoes, all tossed with tender turkey.

Ingredients

• 2 cups cooked turkey, shredded (I find leftover Thanksgiving turkey works wonders here)
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add extra flavor)
• 1/4 cup pesto (homemade or store-bought, but go for the basil-heavy versions)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (adjust based on your pesto’s saltiness)
• 1/4 tsp black pepper, freshly ground
• 2 cups mixed greens (for that fresh crunch)

Instructions

1. In a large mixing bowl, combine the shredded turkey and chopped sun-dried tomatoes.
2. Add the pesto and extra virgin olive oil to the bowl, mixing thoroughly to ensure every piece is coated. Tip: Letting it sit for 10 minutes before serving enhances the flavors.
3. Season with salt and black pepper, adjusting to taste. Tip: Always taste before adding more salt, especially if your pesto is already salty.
4. Gently fold in the mixed greens until just combined. Tip: Overmixing can wilt the greens, so be light-handed.
5. Serve immediately or chill for up to an hour for a cooler salad. The salad boasts a perfect balance of creamy pesto, chewy sun-dried tomatoes, and tender turkey. Try serving it in a hollowed-out tomato for an eye-catching presentation.

Vibrant and flavorful, this turkey salad is a testament to how simple ingredients can create a memorable meal. The pesto lends a creamy texture, while the sun-dried tomatoes add a sweet and tangy contrast, making every bite a delight.

Turkey Salad with Blueberries and Feta

Preparing a refreshing and nutritious meal doesn’t have to be complicated, and this Turkey Salad with Blueberries and Feta is proof of that. Perfect for a quick lunch or a light dinner, this dish combines savory, sweet, and tangy flavors in every bite.

Ingredients

• 2 cups cooked turkey, shredded (I find leftover Thanksgiving turkey works wonderfully here)
• 1 cup fresh blueberries (always look for plump and firm ones)
• 1/2 cup feta cheese, crumbled (I love the creamy texture of Bulgarian feta)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp balsamic vinegar (a good quality one makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)
• 1/4 tsp black pepper, freshly ground
• 4 cups mixed greens (I like a mix of arugula and spinach for a peppery kick)

Instructions

1. In a large mixing bowl, combine the shredded turkey, blueberries, and crumbled feta cheese.
2. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper until well blended.
3. Pour the dressing over the turkey mixture and gently toss to coat all the ingredients evenly. Tip: Use a folding motion to prevent the blueberries from breaking.
4. Add the mixed greens to the bowl and toss lightly to combine. Tip: Adding the greens last keeps them crisp and fresh.
5. Divide the salad among four plates and serve immediately. Tip: For an extra touch, garnish with a few whole blueberries and a sprinkle of feta on top.

Savory turkey paired with the sweetness of blueberries and the tanginess of feta creates a delightful contrast in flavors. The crispness of the greens adds a refreshing texture, making this salad a perfect summer dish. Try serving it with a slice of crusty bread for a more filling meal.

Turkey Salad with Sweet Potatoes and Kale

Making a nutritious and flavorful turkey salad with sweet potatoes and kale is easier than you think, and it’s perfect for a quick lunch or a light dinner. This dish combines the lean protein of turkey with the earthy sweetness of roasted sweet potatoes and the crisp freshness of kale, creating a balanced meal that’s as satisfying as it is healthy.

Ingredients

• 1 lb cooked turkey breast, diced (I like to use leftovers from a roast turkey for extra flavor)
• 2 medium sweet potatoes, peeled and cubed (about 2 cups)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cups kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup dried cranberries (for a sweet and tangy pop)
• 1/4 cup pumpkin seeds (they add a nice crunch)
• 1 tbsp apple cider vinegar (it brightens up the whole dish)
• Salt and pepper to taste (I always start with 1/2 tsp salt and adjust from there)

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting the sweet potatoes.
2. Toss the cubed sweet potatoes with 1 tbsp of olive oil, 1/4 tsp salt, and a pinch of pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast the sweet potatoes for 25 minutes, or until they’re tender and slightly caramelized at the edges. Tip: Give them a stir halfway through to ensure all sides get golden.
4. While the sweet potatoes roast, massage the kale with the remaining 1 tbsp of olive oil and apple cider vinegar in a large bowl. This softens the kale and makes it more palatable. Tip: Let it sit for at least 10 minutes to tenderize further.
5. Add the diced turkey, roasted sweet potatoes, dried cranberries, and pumpkin seeds to the bowl with the kale. Gently toss to combine all the ingredients evenly. Tip: If the salad seems dry, a drizzle of olive oil can bring it all together.
6. Season the salad with additional salt and pepper if needed, then serve immediately.

The salad offers a delightful mix of textures, from the creamy sweet potatoes to the crunchy pumpkin seeds, while the flavors meld beautifully with the tangy dressing. For a creative twist, serve it in hollowed-out sweet potato halves for an edible bowl that’s as Instagram-worthy as it is delicious.

Turkey Salad with Oranges and Pecans

After a long day, there’s nothing quite like a refreshing, hearty salad to bring your energy back. This Turkey Salad with Oranges and Pecans is a perfect blend of savory and sweet, with a crunch that’ll keep you coming back for more.

Ingredients

• 2 cups cooked turkey, shredded (I find leftover Thanksgiving turkey works wonders here)
• 1 large orange, peeled and segmented (navel oranges are my favorite for their sweetness and ease of peeling)
• 1/2 cup pecans, roughly chopped (toasting them lightly brings out their flavor)
• 1/4 cup mayonnaise (I prefer full-fat for creaminess, but light works too)
• 1 tbsp honey (local honey adds a nice touch of floral sweetness)
• 1 tsp Dijon mustard (this adds a subtle tang that balances the sweetness)
• Salt and pepper to taste (I like a generous pinch of sea salt)

Instructions

1. In a large mixing bowl, combine the shredded turkey, orange segments, and chopped pecans.
2. In a small bowl, whisk together the mayonnaise, honey, and Dijon mustard until smooth. Tip: If the mixture is too thick, a splash of orange juice can loosen it up.
3. Pour the dressing over the turkey mixture and gently toss until everything is evenly coated. Tip: Use a rubber spatula to fold the ingredients together to keep the orange segments intact.
4. Season the salad with salt and pepper, then give it one final gentle mix. Tip: Taste as you go to adjust the seasoning to your preference.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

So, this Turkey Salad with Oranges and Pecans offers a delightful contrast of textures—from the juicy oranges to the crunchy pecans—and a harmonious blend of flavors. Serve it on a bed of leafy greens or between slices of whole-grain bread for a satisfying meal.

Turkey Salad with Chickpeas and Tahini Dressing

Zesty and refreshing, this turkey salad with chickpeas and tahini dressing is a perfect blend of textures and flavors, ideal for a quick lunch or a light dinner. Let’s dive into making this delightful dish, step by step, ensuring even beginners can follow along with ease.

Ingredients

• 2 cups cooked turkey, shredded (leftover turkey works wonderfully here)
• 1 can (15 oz) chickpeas, drained and rinsed (I love the extra crunch when they’re slightly toasted)
• 1/4 cup tahini (go for the good stuff—it makes all the difference)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1 garlic clove, minced (a small one, unless you’re a garlic lover like me)
• 1/4 cup water (to thin the dressing to your liking)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1/4 cup parsley, chopped (for that fresh, herby finish)

Instructions

1. In a large bowl, combine the shredded turkey and chickpeas. Tip: If you like your chickpeas extra crunchy, toast them in a dry skillet over medium heat for 3-4 minutes before adding.
2. In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, salt, and black pepper until smooth. Tip: If the dressing is too thick, add water a tablespoon at a time until it reaches your desired consistency.
3. Drizzle the olive oil into the tahini dressing while whisking to emulsify. Tip: This step ensures your dressing is creamy and well-blended.
4. Pour the dressing over the turkey and chickpeas, tossing gently to coat everything evenly.
5. Fold in the chopped parsley just before serving to keep it fresh and vibrant.

Savory and satisfying, this salad boasts a creamy texture from the tahini dressing, contrasted by the crunch of chickpeas and the freshness of parsley. Serve it over a bed of greens for an extra nutrient boost or stuffed into a pita for a handheld meal option.

Turkey Salad with Corn and Black Beans

Just when you think you’ve tried every salad combination, this Turkey Salad with Corn and Black Beans comes along to refresh your palate. It’s a vibrant, protein-packed dish that’s as nutritious as it is delicious, perfect for a quick lunch or a light dinner.

Ingredients

• 2 cups cooked turkey, shredded (I find leftover Thanksgiving turkey works wonders here)
• 1 cup corn kernels, fresh or frozen (thawed if frozen, for that sweet crunch)
• 1 can black beans, rinsed and drained (about 15 oz, for that earthy depth)
• 1/2 cup red onion, finely diced (for a sharp bite)
• 1/4 cup cilantro, chopped (my go-to for freshness)
• 2 tbsp lime juice (freshly squeezed, to brighten up the dish)
• 2 tbsp extra virgin olive oil (for a smooth, rich dressing)
• 1 tsp ground cumin (to warm up the flavors)
• Salt to taste (I like to start with 1/2 tsp and adjust from there)

Instructions

1. In a large mixing bowl, combine the shredded turkey, corn, black beans, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, extra virgin olive oil, ground cumin, and salt until well blended. Tip: Always taste your dressing before adding it to the salad to ensure the balance of flavors is just right.
3. Pour the dressing over the turkey mixture and toss gently to coat all the ingredients evenly. Tip: Use a rubber spatula for this step to avoid breaking up the turkey too much.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. Tip: This resting time is crucial for the salad to develop its full flavor profile.

With its juicy turkey, crisp corn, and creamy black beans, this salad offers a delightful mix of textures and flavors. Serve it over a bed of greens for an extra nutrient boost or scoop it up with some tortilla chips for a fun twist.

Turkey Salad with Spinach and Strawberries

Over the years, I’ve found that combining savory and sweet elements in a salad can transform an ordinary meal into something extraordinary. This Turkey Salad with Spinach and Strawberries is a perfect example, offering a delightful balance of flavors that’s both refreshing and satisfying.

Ingredients

• 2 cups fresh spinach, tightly packed (I love using baby spinach for its tenderness)
• 1 cup sliced strawberries (the riper, the sweeter your salad will be)
• 1/2 lb cooked turkey breast, diced (leftover Thanksgiving turkey works wonders here)
• 1/4 cup sliced almonds (toasted for an extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1 tbsp balsamic vinegar (a good quality one makes all the difference)
• Salt and pepper to taste (I prefer freshly ground black pepper)

Instructions

1. In a large salad bowl, add the fresh spinach, creating a green base for your salad.
2. Scatter the sliced strawberries over the spinach, distributing them evenly for a pop of color and sweetness.
3. Add the diced turkey breast on top, ensuring each bite will have a good mix of ingredients.
4. Sprinkle the sliced almonds over the salad for that essential crunch.
5. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar until well combined. Tip: Always taste your dressing before adding it to the salad to adjust the balance of oil and vinegar.
6. Drizzle the dressing over the salad, starting with a little and adding more as needed. Tip: Tossing the salad gently with your hands can help distribute the dressing evenly without bruising the spinach.
7. Season with salt and freshly ground black pepper to taste. Tip: Adding the seasoning after the dressing allows it to stick better to the ingredients.

Layered with textures from the crisp spinach to the juicy strawberries and tender turkey, this salad is a feast for the senses. Serve it in a hollowed-out watermelon for a summer picnic or alongside a crusty baguette for a more substantial meal.

Turkey Salad with Pineapple and Coconut

Whipping up a refreshing and tropical Turkey Salad with Pineapple and Coconut is easier than you think, perfect for those warm summer days when you crave something light yet satisfying.

Ingredients

• 2 cups cooked turkey, shredded (I find leftover Thanksgiving turkey works wonders here)
• 1 cup fresh pineapple, diced (the sweetness of fresh pineapple beats canned any day)
• 1/2 cup shredded coconut (toasted for an extra crunch, if you like)
• 1/4 cup mayonnaise (I swear by Duke’s for its tangy flavor)
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• 1/4 tsp salt (I prefer sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. In a large mixing bowl, combine the shredded turkey and diced pineapple gently to avoid breaking the pineapple pieces.
2. Add the shredded coconut to the bowl. If you’re using toasted coconut, make sure it’s cooled slightly before adding.
3. In a small bowl, whisk together the mayonnaise, lime juice, salt, and black pepper until smooth. This is your dressing.
4. Pour the dressing over the turkey mixture. Use a spatula to fold everything together until evenly coated. Tip: Don’t overmix to keep the salad light and fluffy.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Tip: Chilling also makes the salad more refreshing.
6. Before serving, give the salad a quick stir to redistribute the dressing. Tip: For an extra touch, garnish with a sprinkle of shredded coconut or a lime wedge on the side.

Great texture contrasts await in every bite—juicy pineapple, tender turkey, and crunchy coconut. Serve it on a bed of greens for a light lunch or in a sandwich for a hearty meal. The tropical flavors make it a hit at picnics and potlucks alike.

Turkey Salad with Beets and Goat Cheese

Brighten up your meal with a dish that’s as nutritious as it is colorful. This turkey salad combines the earthy sweetness of beets with the creamy tang of goat cheese for a satisfying balance of flavors and textures.

Ingredients

• 2 cups cooked turkey, shredded (I find leftover roast turkey works wonderfully here)
• 1 cup roasted beets, diced (roasting them yourself brings out their natural sweetness)
• 1/2 cup goat cheese, crumbled (opt for a creamy, mild variety to complement the beets)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp balsamic vinegar (a good quality one makes all the difference)
• 1/4 cup walnuts, toasted (they add a delightful crunch)
• Salt and freshly ground black pepper, to taste (I always grind mine fresh for the best flavor)

Instructions

1. In a large mixing bowl, combine the shredded turkey and diced beets.
2. Drizzle the olive oil and balsamic vinegar over the turkey and beets, then gently toss to coat evenly.
3. Add the crumbled goat cheese and toasted walnuts to the bowl, mixing lightly to distribute throughout the salad.
4. Season with salt and freshly ground black pepper to taste, giving one final gentle toss to combine all the ingredients.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and vibrant, this salad offers a delightful contrast between the creamy goat cheese and the crunchy walnuts. Serve it on a bed of fresh greens for an extra layer of texture, or enjoy it as is for a light yet fulfilling meal.

Conclusion

Whether you’re looking for a light lunch or a hearty dinner, these 18 turkey salad recipes offer something for everyone. Packed with flavor and nutrition, they’re perfect for any day of the week. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these delicious dishes too. Happy cooking!

Bella Bacinos