This classic turkey salad is made with leftovers from Thanksgiving dinner. Keep it simple or add additional ingredients to ramp up the flavor profile. I like to add dried cranberries and walnuts and serve it over a bed of lettuce!
This is the last of my turkey from Thanksgiving, and boy did I stretch every single part of the bird!
I used the bones to make Instant Pot bone broth, which I promptly used in this turkey rice soup. Absolutely scrumptious and nutritious!
After removing as much as possible of the turkey from the carcass, we continued to eat Thanksgiving dinner for several days.
Of course, a traditional turkey sandwich is what Alan always looks forward to.
My preference? I’m all about the creamy turkey salad!
This is a classic recipe based off of my keto chicken salad recipe.
To make this turkey salad you will need a couple of key ingredients.
- Turkey – diced. I used a combination of light and dark meat.
- Mayonnaise – make a homemade mayonnaise or your favorite pre-made mayonnaise. I like Primal Kitchen made with avocado oil.
- Dijon mustard
- Fresh dill
- Parsley leaves
- Salt and pepper
Mix all ingredients
Add all the ingredients in a mixing bowl and stir until well combined. Refrigerate for several hours (if you can) so the flavors have an opportunity to meld together.
Ways to eat turkey salad
Once you have your turkey salad made, enjoy with crackers, celery sticks, or over a bed of lettuce, wrapped in a lettuce leaf or stuffed in sweet peppers.
Additionally, serve as a sandwich with classic sandwich bread, low carb cheddar biscuits, croissants, on grain free bread or wrapped in a tortilla.
Additional ingredients in turkey salad
Now that you have the classic recipe, feel free in incorporate a variety of different ingredients. Here are some ideas:
- Dried cranberries
- Fresh grapes, sliced
- Diced apple chunks
- Fresh herbs; basil, thyme, rosemary
- Nuts; walnuts, pecans, almonds, sunflower seeds, macadamia nuts
How to store this salad
Once you have mixed all the ingredients together, keep the salad in an air tight container in the refrigerator for up to 3-4 days.
I don’t recommend freezing this salad. The mayonnaise will separate when thawed. Although it’s easy to mix up, it still has an unpleasant texture.
Alternatively, I recommend freezing the turkey separately. Thaw overnight in the refrigerator, then mix all the ingredients together.
Is turkey salad keto friendly?
Yes! The classic turkey salad recipe is in line with a low carb and ketogenic diet.
Although, note that when you start to customize this recipe with additional ingredients be sure not to add items with sugar to keep this meal keto.
If your diet allows for some natural sugars, then the fresh or dried fruit may be ok for low carb followers.
I find that I can add a couple of tablespoons of cranberries to my turkey salad without having a sugar spike.
Everyone has a different macronutrient requirement, so of course do what is best for you.
Did you have a holiday ham instead of turkey?
If you have extra ham, be sure to try these recipes using your leftovers.
- Ham and cheese sliders – bake these in the oven. Great for a crowd.
- Fettuccini Alfredo with ham and peas – turn a classic meal into an Italian favorite dish!
- Ham and bean soup – put all the ingredients in crock pot and let all the flavors do their magic.
Turkey Salad Recipe
Classic turkey salad is made with leftovers from Thanksgiving dinner. Keep it simple or add additional ingredients to ramp up the flavor profile. Serve in a sandwich or over a bed of lettuce.
Classic Turkey Salad
- 4 cups cooked turkey, dark or light meat, diced or shredded
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 2 stalks (about 1 cup) celery, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- Pepper to taste
- 1/4 cup of nuts of your choice, chopped
- 1/4 cup dried cranberries
- 1/4 cup sliced grapes
- Additional fresh herbs
- In a large bowl, stir together mayonnaise, mustard, dill and parsley.
- Stir in turkey and celery until well combined.
- Season with salt and pepper to taste.
- Refrigerate at least 2 hours before serving.
- Serve on a bed of lettuce, tomatoes, sweet peppers, lettuce wraps or your favorite sandwich or biscuit bread.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 92mgSodium: 353mgCarbohydrates: 2gFiber: 0gSugar: 5gProtein: 25g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
PIN TO YOUR KETO, LOW CARB, LEFTOVERS AND HEALTHY SALAD BOARDS
Karen (Back Road Journal)
One of the nicest things about cooking a turkey is all the ways you can enjoy the leftovers. Your turkey salad looks great.