Cranberry Pecan Turkey Salad
A delicious and easy turkey salad recipe with dried cranberries and pecans, perfect for using leftover turkey.
Ingredients
- Shredded cooked turkey
- Chopped dried cranberries
- Pecans finely chopped
- Mixed greens or lettuce for serving
- ½ cup celery finely chopped
- ¼ cup red onion finely diced
- 2 tablespoons fresh parsley or chives chopped
- ¾ cup dried cranberries
- ½ cup toasted pecans
- ¼ cup mayonnaise
- ½ cup Greek yogurt optional, for a lighter option
- Salt and pepper to taste
- Lemon juice optional, for extra flavor
Instructions
- Shred or dice the cooked turkey into small pieces.
- Place the turkey in a mixing bowl and set aside.
- In a separate bowl, mix mayonnaise, diced celery, minced onions, salt, and pepper.
- Gently fold in the shredded turkey using a spatula.
- Stir in dried cranberries and chopped pecans.
- Mix gently to evenly distribute ingredients without crushing them.
- Taste and adjust seasoning with lemon juice, salt, or pepper if needed.
- Let the salad sit for 10 minutes to blend flavors.
- Serve on mixed greens, in a sandwich, wrap, or as a dip.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.