Turkey Salad Recipe

Creamy homemade turkey salad with celery, red onion, dried cranberries, almonds, and fresh dill in a beige bowl with a gold spoon.

This classic turkey salad recipe transforms tender chunks of turkey into a creamy, flavorful filling that's perfect for sandwiches, wraps, or as a standalone salad. Ready in just 15 minutes of prep time, it combines diced turkey with crisp celery, red onion, and fresh parsley, all bound together in a creamy Dijon-mayo dressing.

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Course: Main Course

Cuisine: American

Prep Time: 10

Chilling Time: 1

Total Time: 1 10

Servings:

Calories: 320kcal

Cost: $10

Equipment

Large mixing bowl For mixing ingredients
Medium bowl For making dressing
Sharp knife To finely chop ingredients
Cutting board For chopping turkey and vegetables
Measuring cups and spoons For accuracy
Whisk To mix dressing smoothly
Storage container with lid For storing leftovers

Ingredients

the Salad:

3 cups cooked turkey Diced into bite-sized pieces
2 celery stalks finely chopped
¼ cup red onion finely diced
¼ cup fresh parsley chopped
½ cup pecans or walnuts chopped (optional)

the Dressing:

¾ cup mayonnaise Can use Greek yogurt for a lighter version
2 tablespoons Dijon mustard Adds tangy flavor
1 tablespoon fresh lemon juice Freshly squeezed
¼ teaspoon garlic powder For extra seasoning
Salt and black pepper Adjust as needed

Instructions

Prepare the Turkey

If using freshly cooked turkey, let it cool completely before starting
Cut the turkey into small, uniform ½-inch cubes
Place the diced turkey in a large mixing bowl

Prepare the Vegetables

Wash and finely chop the celery
Finely dice the red onion
Chop the fresh parsley
Add all vegetables to the bowl with the turkey

Make the Dressing

In a separate medium bowl, combine mayonnaise and Dijon mustard
Add fresh lemon juice and garlic powder
Season with salt and black pepper
Whisk until smooth and well combined

Combine and Chill

Pour the dressing over the turkey mixture
Gently fold everything together until well combined
If using nuts, fold them in last
Cover and refrigerate for at least 1 hour before serving

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition