Move over boring lunches and predictable dinners—turkey salad is about to become your new go-to meal solution! Whether you’re looking for quick weeknight dinners, impressive potluck contributions, or creative ways to use holiday leftovers, these 20 delicious recipes offer fresh inspiration for every occasion. Get ready to discover vibrant flavors and simple preparations that will make turkey salad the star of your table.
Classic Turkey Caesar Salad
Brace yourselves, salad skeptics—this isn’t your sad desk lunch! We’re taking the classic Caesar and giving it a protein-packed glow-up with juicy turkey that’ll make even the most devoted carnivore swoon.
Ingredients
– A couple of turkey cutlets (about 1 pound total)
– A big ol’ head of romaine lettuce, chopped
– A generous ½ cup of grated Parmesan cheese
– A heaping ½ cup of Caesar dressing
– A couple of tablespoons of olive oil
– A handful of croutons (about 1 cup)
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A sprinkle of black pepper
Instructions
1. Pat the turkey cutlets completely dry with paper towels—this helps them get that gorgeous golden sear without steaming.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season both sides of the turkey cutlets generously with black pepper.
4. Cook the turkey for 5-6 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
5. Transfer the cooked turkey to a cutting board and let it rest for 5 minutes—this keeps all those delicious juices locked in.
6. While the turkey rests, chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
7. Drizzle the ½ cup of Caesar dressing over the lettuce and toss until every leaf is lightly coated.
8. Sprinkle in the ½ cup of grated Parmesan cheese and toss again to distribute evenly.
9. Chop the rested turkey into ½-inch thick slices against the grain for maximum tenderness.
10. Arrange the sliced turkey over the dressed salad.
11. Scatter 1 cup of croutons over the top for that essential crunch factor.
12. Finish with a fresh squeeze of 1 tablespoon of lemon juice right before serving to brighten all the flavors.
Unbelievably satisfying, this salad delivers crisp romaine against tender turkey, with Parmesan adding salty punches and croutons providing the perfect textural contrast. Try stacking it in mason jars for a portable picnic or topping with a soft-boiled egg for extra richness—either way, it’s a meal that actually feels like a meal.
Cranberry Walnut Turkey Salad
Let’s transform that leftover turkey into something spectacular. Load up this cranberry walnut turkey salad with bold flavors and satisfying crunch. Your holiday leftovers just got a major upgrade.
Ingredients
– 3 cups cooked turkey, shredded (use white and dark meat for best flavor)
– 1/2 cup dried cranberries (tart cherries work too)
– 3/4 cup walnuts, chopped (toast them for extra crunch)
– 1/2 cup mayonnaise (Greek yogurt for lighter option)
– 1/4 cup plain yogurt
– 2 celery stalks, finely diced
– 1/4 cup red onion, minced (soak in ice water to reduce bite)
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place walnuts in a dry skillet over medium heat for 3-5 minutes, stirring constantly until fragrant and lightly browned.
2. Transfer toasted walnuts to a cutting board and chop them into small pieces using a sharp knife.
3. Combine shredded turkey, dried cranberries, chopped walnuts, diced celery, and minced red onion in a large mixing bowl.
4. In a separate small bowl, whisk together mayonnaise, plain yogurt, lemon juice, salt, and black pepper until smooth.
5. Pour the dressing mixture over the turkey and vegetable combination.
6. Use a rubber spatula to gently fold everything together until evenly coated.
7. Chop fresh parsley leaves and stems, then sprinkle over the salad.
8. Mix one final time to distribute the parsley throughout the salad.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
10. Taste the chilled salad and adjust seasoning with additional salt or pepper if needed.
Dig into this vibrant salad where tender turkey meets tart cranberries and crunchy walnuts. The creamy dressing clings perfectly to every bite, making it ideal for sandwiches, lettuce cups, or eating straight from the bowl. This versatile dish transforms simple ingredients into something truly memorable.
Asian-Inspired Turkey Salad with Sesame Dressing
My family’s been obsessed with this Asian-inspired turkey salad ever since I first threw it together with Thanksgiving leftovers last year. Now I make it year-round with ground turkey because it’s that good—light, flavorful, and perfect for busy weeknights when you want something healthy but don’t feel like spending hours in the kitchen.
Ingredients
– 1 pound of ground turkey
– A couple of cups of shredded cabbage
– A big handful of shredded carrots
– 3 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– A tablespoon of sesame oil
– A teaspoon of grated fresh ginger
– A couple of sliced green onions
– A sprinkle of sesame seeds
Instructions
1. Heat a large non-stick skillet over medium-high heat for 2 minutes until a drop of water sizzles.
2. Add the ground turkey to the hot skillet, breaking it up with a wooden spoon into small crumbles.
3. Cook the turkey for 6-8 minutes, stirring occasionally, until it’s no longer pink and reaches 165°F on a meat thermometer.
4. While the turkey cooks, whisk together the soy sauce, rice vinegar, sesame oil, and grated ginger in a small bowl until well combined.
5. Transfer the cooked turkey to a large mixing bowl using a slotted spoon to drain any excess liquid.
6. Add the shredded cabbage, shredded carrots, and sliced green onions to the bowl with the turkey.
7. Pour the dressing over the turkey and vegetable mixture.
8. Toss everything together until the dressing evenly coats all ingredients.
9. Let the salad sit for 5 minutes to allow the flavors to meld and the cabbage to slightly soften.
10. Sprinkle sesame seeds over the top before serving.
Hearty yet refreshing, this salad has the perfect crunch from the fresh vegetables against the savory turkey. I love serving it in lettuce cups for a low-carb option, or sometimes I’ll add cooked quinoa right into the mix to make it more substantial—the sesame dressing clings beautifully to every component.
Southwest Turkey Salad with Avocado and Lime
Nailing that perfect lunch? This Southwest Turkey Salad brings bold flavors and fresh crunch in under 20 minutes. Load up juicy turkey, creamy avocado, and zesty lime for a meal that actually satisfies.
Ingredients
– 1 lb ground turkey (or ground chicken for variation)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 6 cups mixed greens
– 1 avocado, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup cilantro, chopped
– 2 tbsp lime juice (about 1 lime)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground turkey to the skillet, breaking it apart with a spatula.
3. Cook turkey for 5-7 minutes until no pink remains, stirring occasionally.
4. Sprinkle chili powder, cumin, garlic powder, salt, and black pepper over the turkey.
5. Stir spice mixture into turkey and cook for 1 more minute to toast spices.
6. Remove skillet from heat and let turkey cool slightly for 5 minutes.
7. Arrange mixed greens in a large serving bowl.
8. Top greens with seasoned turkey mixture.
9. Add diced avocado and thinly sliced red onion over the turkey.
10. Sprinkle chopped cilantro evenly across the salad.
11. Drizzle fresh lime juice over everything.
12. Toss salad gently to combine all ingredients.
Every bite delivers cool crisp greens against warm spiced turkey, with creamy avocado balancing the zingy lime. Serve it in tortilla bowls for extra crunch or pack it for a next-day lunch that actually stays fresh.
Greek-Style Turkey Salad with Feta and Olives
My go-to lunch lately has been this Greek-style turkey salad—it’s fresh, filling, and comes together in minutes. I started making it after a busy week when I needed something quick but didn’t want to sacrifice flavor, and now it’s a regular in my rotation. Honestly, it’s the kind of dish that makes you feel like you’ve got your life together, even on chaotic days.
Ingredients
– About 2 cups of cooked, shredded turkey (leftovers work great!)
– A big handful of chopped romaine lettuce
– Half a cup of crumbled feta cheese
– A quarter cup of pitted Kalamata olives
– A couple of tablespoons of extra virgin olive oil
– A good squeeze of fresh lemon juice (about 1 tablespoon)
– A pinch of dried oregano
– A sprinkle of salt and black pepper
Instructions
1. Place the shredded turkey in a large mixing bowl.
2. Add the chopped romaine lettuce to the bowl with the turkey.
3. Sprinkle the crumbled feta cheese over the turkey and lettuce.
4. Toss in the pitted Kalamata olives.
5. Drizzle the extra virgin olive oil evenly over the ingredients.
6. Squeeze the fresh lemon juice directly into the bowl.
7. Sprinkle the dried oregano, salt, and black pepper over the top.
8. Gently toss everything together until well combined. Tip: Use a light hand to keep the feta from breaking down too much.
9. Let the salad sit for 5 minutes to allow the flavors to meld. Tip: This resting time makes a big difference in taste, so don’t skip it!
10. Give the salad one final toss before serving. Tip: If you like it extra tangy, add an extra squeeze of lemon right at the end.
And that’s it—you’ve got a vibrant, no-fuss meal ready to enjoy. The creamy feta and briny olives play off the lean turkey beautifully, while the lemon dressing keeps everything bright and refreshing. I love scooping it into whole-wheat pita pockets for a easy handheld lunch, or serving it over a bed of quinoa to make it heartier.
Turkey Cobb Salad with Bacon and Blue Cheese
Remember those days when you want something satisfying but don’t want to spend hours in the kitchen? That’s exactly where this Turkey Cobb Salad comes in—I first threw it together after a hectic holiday weekend when we had tons of leftover turkey, and now it’s my go-to for a quick, protein-packed lunch that feels indulgent without the guilt.
Ingredients
– A couple of cups of chopped cooked turkey
– 4 strips of crispy bacon, crumbled
– A big handful of mixed greens
– 2 hard-boiled eggs, sliced
– A generous crumble of blue cheese
– 1 ripe avocado, diced
– A splash of olive oil
– A squeeze of fresh lemon juice
– A pinch of salt and black pepper
Instructions
1. Chop the cooked turkey into bite-sized pieces if it isn’t already. 2. Cook the bacon in a skillet over medium heat for about 8-10 minutes until it’s crispy and brown, then drain it on paper towels and crumble it. 3. Hard-boil the eggs by placing them in a pot, covering them with cold water, bringing it to a boil, then turning off the heat and letting them sit for 10 minutes before cooling in ice water—peel and slice them. 4. Dice the avocado and toss it with a squeeze of lemon juice to keep it from browning. 5. In a large bowl, arrange the mixed greens as a base. 6. Top the greens with rows of turkey, crumbled bacon, sliced eggs, blue cheese, and diced avocado. 7. Drizzle everything with a splash of olive oil. 8. Season with a pinch of salt and black pepper right before serving to keep the greens crisp. Getting this salad on the table is a breeze, and I love how the creamy avocado and tangy blue cheese mingle with the smoky bacon—it’s a texture party in every forkful. Try serving it with a side of crusty bread to scoop up every last bit, or pack it for a picnic where the layers stay intact and delicious.
Apple Pecan Turkey Salad with Honey Mustard Dressing
A crisp autumn afternoon always makes me crave something fresh yet satisfying, and this apple pecan turkey salad has become my go-to lunch when I want something healthy but don’t want to sacrifice flavor. I actually started making this after my friend Sarah brought something similar to our weekly book club, and now it’s become my signature dish for casual gatherings.
Ingredients
– About 2 cups of chopped cooked turkey (I usually use leftovers from last night’s roast)
– 1 large crisp apple, chopped into bite-sized pieces
– A generous handful of pecans (roughly 1/2 cup)
– A couple big handfuls of mixed greens (around 4 cups)
– For the dressing: a good glug of olive oil (about 1/4 cup), a big squeeze of honey (2 tablespoons), a heaping tablespoon of Dijon mustard, a splash of apple cider vinegar (1 tablespoon), and a pinch of salt and pepper
Instructions
1. Chop your cooked turkey into bite-sized pieces and place them in a large mixing bowl.
2. Core and chop your apple into similar-sized pieces and add them to the bowl with the turkey.
3. Roughly chop the pecans and toss them into the mixing bowl.
4. In a small bowl or jar, combine the olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper.
5. Whisk the dressing ingredients vigorously for about 30 seconds until they’re fully emulsified and creamy.
6. Add the mixed greens to the large bowl with the turkey, apples, and pecans.
7. Pour the honey mustard dressing over the salad ingredients.
8. Toss everything together gently but thoroughly until all components are evenly coated with dressing.
9. Serve immediately onto plates or into bowls. Using leftover turkey that’s still slightly chilled actually makes this salad extra refreshing, and chopping the apple right before serving prevents it from browning. Toasting the pecans in a dry skillet for 3-4 minutes over medium heat until fragrant really enhances their flavor if you have an extra minute. Whisking the dressing until it’s properly emulsified ensures it clings perfectly to every ingredient rather than pooling at the bottom.
Unbelievably satisfying with its mix of textures—the tender turkey, crisp apple, crunchy pecans, and that creamy honey mustard dressing tying it all together. I love serving this in hollowed-out apple bowls for a fun presentation, or sometimes I’ll wrap it in tortillas for a quick lunch on the go.
Buffalo Turkey Salad with Spicy Ranch Dressing
You know those days when you’re craving something with a kick but still want to feel virtuous about your meal choices? Yesterday was exactly one of those days for me—I’d just finished a hectic work call and needed lunch to pack both flavor and freshness. This buffalo turkey salad with spicy ranch dressing hits that perfect balance of hearty and healthy, with just enough heat to wake up your taste buds without overwhelming them.
Ingredients
– 1 pound of ground turkey (I like the 93% lean kind for this)
– 2 tablespoons of olive oil
– 1/3 cup of buffalo sauce (Frank’s RedHot is my go-to)
– 1/2 cup of plain Greek yogurt
– 2 tablespoons of buttermilk
– 1 teaspoon of garlic powder
– 1/2 teaspoon of smoked paprika
– A big pinch of salt and a few cracks of black pepper
– 6 cups of chopped romaine lettuce
– 1/2 cup of crumbled blue cheese
– 2 chopped celery stalks
– A handful of cherry tomatoes, halved
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of ground turkey to the skillet, breaking it up with a wooden spoon into small crumbles.
3. Cook the turkey for 6-8 minutes, stirring occasionally, until it’s fully browned and no pink remains.
4. Stir in 1/3 cup of buffalo sauce and cook for 1 more minute until the turkey is evenly coated.
5. Remove the skillet from heat and let the turkey cool slightly while you prepare the dressing.
6. In a small bowl, whisk together 1/2 cup of Greek yogurt, 2 tablespoons of buttermilk, 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and a big pinch of salt and pepper until smooth.
7. Arrange 6 cups of chopped romaine lettuce in a large serving bowl as your base.
8. Top the lettuce with the buffalo turkey mixture, distributing it evenly across the greens.
9. Sprinkle 1/2 cup of crumbled blue cheese over the turkey.
10. Scatter 2 chopped celery stalks and a handful of halved cherry tomatoes over the salad.
11. Drizzle the spicy ranch dressing generously over everything right before serving.
Crispy celery and cool lettuce provide the perfect crunch against the warmly spiced turkey, while the blue cheese adds a tangy punch that cuts through the heat. I love serving this in tortilla bowls for a fun twist that makes weeknight dinner feel special.
Mediterranean Turkey Salad with Chickpeas and Cucumber
My go-to lunch this week has been this vibrant Mediterranean turkey salad—it’s the perfect way to use up leftover turkey while feeling like you’re dining al fresco somewhere sunny. I actually started making this after my friend Sarah brought a similar version to our last potluck, and now it’s become my absolute favorite quick meal prep option.
Ingredients
– About 2 cups of cooked turkey, shredded or chopped
– One 15-ounce can of chickpeas, drained and rinsed
– One medium cucumber, chopped into bite-sized pieces
– A couple of tablespoons of extra virgin olive oil
– A good squeeze of fresh lemon juice (about 2 tablespoons)
– A small handful of fresh parsley, chopped
– A pinch of salt and a few cracks of black pepper
Instructions
1. Place your cooked turkey in a large mixing bowl.
2. Add the drained chickpeas to the bowl with the turkey.
3. Chop the cucumber into ½-inch pieces and add them to the bowl.
4. Drizzle the olive oil over the ingredients—this helps everything coat evenly.
5. Squeeze the lemon juice directly into the bowl to prevent the salad from tasting dry.
6. Chop the fresh parsley finely and sprinkle it over the mixture.
7. Season with a generous pinch of salt and several turns of black pepper.
8. Toss everything together gently but thoroughly until well combined.
Seriously, the crunch from the cucumber pairs so beautifully with the creamy chickpeas and savory turkey. I love serving this over a bed of crisp romaine or stuffing it into pita pockets for an easy grab-and-go lunch that actually feels special.
Turkey Taco Salad with Chipotle Dressing
Remember those nights when you just want something fresh but satisfying, without spending hours in the kitchen? That’s exactly where this Turkey Taco Salad with Chipotle Dressing comes in—I actually created it last Tuesday when my family was begging for tacos, but I wanted something lighter that still packed all our favorite flavors.
Ingredients
For the salad: a pound of ground turkey, a couple of big handfuls of chopped romaine lettuce, a cup of cherry tomatoes (halved), half a cup of shredded cheddar cheese, a quarter cup of sliced black olives, and a handful of tortilla strips. For the dressing: a third cup of plain Greek yogurt, a tablespoon of lime juice, a teaspoon of chipotle in adobo (minced), a splash of olive oil, and a pinch of salt.
Instructions
1. Heat a large skillet over medium-high heat and add the ground turkey, breaking it up with a spatula as it cooks for about 8–10 minutes until no pink remains. Tip: Don’t overcrowd the pan—this helps the turkey brown nicely instead of steaming. 2. While the turkey cooks, whisk together the Greek yogurt, lime juice, minced chipotle, olive oil, and salt in a small bowl until smooth. 3. In a large serving bowl, layer the chopped romaine, halved cherry tomatoes, shredded cheddar, sliced black olives, and tortilla strips. 4. Once the turkey is fully cooked, spoon it evenly over the salad ingredients. Tip: Let the turkey cool for a minute so it doesn’t wilt the lettuce right away. 5. Drizzle the chipotle dressing over the top and toss everything gently to combine. Tip: Use tongs for tossing—it keeps the salad from getting soggy. 6. Serve immediately in bowls or plates. And just like that, you’ve got a meal that’s crunchy, creamy, and smoky all at once. I love how the cool lettuce contrasts with the warm turkey, and if you’re feeling fancy, try scooping it into crispy lettuce cups for a fun handheld twist.
Pesto Turkey Salad with Sun-Dried Tomatoes
Craving something fresh yet satisfying that doesn’t require turning on the oven? I whipped up this pesto turkey salad last week when my garden basil was overflowing, and it’s become my new go-to lunch that actually makes me look forward to meal prep.
Ingredients
– About 2 cups of cooked turkey, shredded or chopped into bite-sized pieces
– A heaping 1/4 cup of sun-dried tomatoes packed in oil, roughly chopped
– A generous 1/3 cup of homemade or store-bought basil pesto
– A couple of tablespoons of mayonnaise, just enough to bind everything together
– A big squeeze of fresh lemon juice (about 1 tablespoon)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Place your cooked turkey in a medium mixing bowl. 2. Add the chopped sun-dried tomatoes to the bowl. 3. Spoon in the basil pesto and mayonnaise. 4. Squeeze the fresh lemon juice directly over the mixture. 5. Season with a pinch of salt and several cracks of black pepper. 6. Use a fork or spatula to gently combine all ingredients until evenly distributed. 7. Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld together. 8. Give the salad one final stir before serving to redistribute any settled ingredients. Every bite delivers that wonderful contrast between the creamy pesto-coated turkey and the chewy, tangy sun-dried tomatoes. Enjoy it stuffed in a warm pita pocket for a handheld lunch, or serve it over crisp butter lettuce leaves for a lighter option that still feels indulgent.
Turkey Waldorf Salad with Grapes and Celery
Usually, I’m all about warm comfort foods this time of year, but last week’s unseasonably warm weather had me craving something crisp and refreshing. That’s when I remembered my grandmother’s classic Waldorf salad, which she always made with leftover Thanksgiving turkey. Her version was simple but magical, and I’ve put my own spin on it by adding some extra crunch and sweetness.
Ingredients
- About 2 cups of cooked turkey, shredded or chopped into bite-sized pieces
- A good handful of red seedless grapes, halved
- A couple of celery stalks, thinly sliced
- Half a cup of walnuts, roughly chopped
- One crisp apple, cored and diced (I leave the skin on for color)
- Three-quarters cup of mayonnaise
- A tablespoon of fresh lemon juice
- A teaspoon of honey
- A pinch of salt and a few cracks of black pepper
Instructions
- Place the shredded turkey in a large mixing bowl.
- Add the halved grapes, sliced celery, chopped walnuts, and diced apple to the bowl with the turkey.
- In a small separate bowl, whisk together the mayonnaise, fresh lemon juice, honey, salt, and black pepper until smooth and well combined.
- Pour the dressing over the turkey and fruit mixture in the large bowl.
- Gently toss everything together with a large spoon or spatula until all ingredients are evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Here’s what makes this salad special: the crisp celery and apples provide that satisfying crunch against the tender turkey, while the grapes burst with juicy sweetness in every bite. I love serving this piled high on butter lettuce leaves for an elegant lunch, or sandwiched between slices of whole grain bread for the perfect picnic treat.
BBQ Turkey Salad with Corn and Black Beans
Just when I thought summer was winding down, this vibrant BBQ Turkey Salad with Corn and Black Beans became my go-to lunch obsession. I first threw it together after a weekend barbecue when I had leftover grilled turkey, and now I intentionally make extra turkey just to have this salad ready for busy weekdays. It’s the perfect bridge between summer freshness and those cozy fall flavors we’re all starting to crave.
Ingredients
- 2 cups of shredded cooked turkey (I always make extra when grilling)
- 1 can of black beans, rinsed and drained well
- 1 cup of corn kernels (fresh off the cob or frozen works great)
- A big handful of chopped romaine lettuce
- Half a red onion, finely diced
- A generous drizzle of your favorite BBQ sauce
- A couple tablespoons of olive oil
- A good squeeze of fresh lime juice
- A pinch of salt and black pepper
- Some chopped cilantro if you’re into that
Instructions
- If using frozen corn, spread it in a single layer on a baking sheet and bake at 400°F for 15 minutes until slightly charred at the edges.
- While corn bakes, dice your red onion into small pieces – soaking them in ice water for 5 minutes first reduces that sharp bite.
- Rinse the black beans thoroughly in a colander until the water runs clear, then shake off excess moisture.
- Chop the romaine lettuce into bite-sized pieces and place in your serving bowl.
- Add the shredded turkey, charred corn, drained black beans, and diced red onion to the bowl with the lettuce.
- Drizzle with 2 tablespoons of olive oil and the juice from half a lime, then toss everything together gently.
- Add 3-4 tablespoons of BBQ sauce – start with less and add more if you prefer it saucier.
- Sprinkle with a pinch of salt and several grinds of black pepper, then toss again until everything is evenly coated.
- Let the salad sit for 5 minutes before serving to allow the flavors to meld together.
Fresh from the bowl, this salad delivers the most satisfying crunch from the lettuce and corn against the tender turkey. For an extra treat, I love serving it in crispy tortilla bowls or topping it with crunchy tortilla strips – the contrast takes it to another level entirely.
Turkey and Quinoa Salad with Lemon Vinaigrette
Sometimes the best recipes come from trying to use up Thanksgiving leftovers in a way that doesn’t feel like you’re eating the same meal for the fifth day straight. That’s how this vibrant turkey and quinoa salad was born in my kitchen last November, and it’s since become a year-round staple that my whole family actually gets excited about.
Ingredients
– About 2 cups of cooked turkey, shredded or chopped into bite-sized pieces
– 1 cup of uncooked quinoa
– A big handful of fresh parsley, roughly chopped
– Half of a red onion, finely diced
– A couple of cups of baby spinach
– The juice from one large lemon
– A generous glug of olive oil, about ¼ cup
– A teaspoon of Dijon mustard
– A pinch of salt and a few cracks of black pepper
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove the natural coating that can make it bitter.
2. Combine the rinsed quinoa with 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for exactly 15 minutes until all the water is absorbed.
4. Remove the quinoa from heat, fluff it with a fork, and let it cool completely to room temperature for about 20 minutes—this prevents the spinach from wilting when mixed in.
5. While the quinoa cools, whisk together the juice from one large lemon, ¼ cup olive oil, 1 teaspoon Dijon mustard, and a pinch of salt and pepper in a small bowl until emulsified.
6. Place 2 cups of shredded cooked turkey in a large mixing bowl.
7. Add the cooled quinoa to the turkey in the bowl.
8. Mix in half of a finely diced red onion and a big handful of roughly chopped fresh parsley.
9. Pour the lemon vinaigrette over the turkey and quinoa mixture, tossing until everything is evenly coated.
10. Gently fold in 2 cups of baby spinach just before serving to keep it crisp.
Did you notice how the quinoa absorbs that bright lemon dressing while still staying light and fluffy? I love how the tender turkey pairs with the slight crunch from the red onion, and it’s fantastic stuffed into pita pockets for an easy lunch that actually feels special.
Spinach and Turkey Salad with Strawberries and Almonds
Gosh, I can’t believe how quickly this spinach and turkey salad has become my go-to lunch—it’s the perfect combination of fresh, savory, and sweet that makes even the busiest workday feel a little special. I first threw this together when I had leftover turkey from Thanksgiving and some strawberries that were just begging to be used, and now I make it year-round because it’s that good. Honestly, it’s become my secret weapon for feeling healthy without sacrificing flavor.
Ingredients
– A big handful of fresh baby spinach
– About a cup of cooked turkey, shredded or diced
– A generous handful of fresh strawberries, sliced
– A small handful of sliced almonds
– A couple of tablespoons of olive oil
– A splash of balsamic vinegar
– A pinch of salt and black pepper
Instructions
1. Place the fresh baby spinach in a large salad bowl.
2. Add the shredded or diced cooked turkey evenly over the spinach.
3. Slice the fresh strawberries and scatter them over the turkey and spinach.
4. Sprinkle the sliced almonds on top of the strawberries.
5. Drizzle the olive oil over the entire salad.
6. Splash the balsamic vinegar evenly across the ingredients.
7. Season with a pinch of salt and black pepper.
8. Toss the salad gently with salad tongs or two large spoons for about 30 seconds until everything is well-coated and mixed. Tip: Toss gently to keep the strawberries from getting mushy and to distribute the dressing evenly.
9. Let the salad sit for 2–3 minutes to allow the flavors to meld together. Tip: This resting time helps the spinach soften slightly and absorb the dressing, making it more flavorful.
10. Serve immediately in bowls or plates. Tip: For an extra crunch, toast the almonds in a dry skillet over medium heat for 3–4 minutes until lightly golden before adding them—it really elevates the texture.
The crisp spinach and juicy strawberries play off the tender turkey beautifully, while the almonds add a satisfying crunch that makes every bite interesting. I love serving this in a shallow bowl with a crusty piece of bread on the side for a complete meal that feels both light and hearty.
Turkey Club Salad with Ranch Dressing
Last week, I found myself staring at leftover Thanksgiving turkey and some wilting lettuce, wondering how to breathe new life into them. Let’s be honest—we’ve all been there, trying to transform fridge remnants into something crave-worthy. That’s when inspiration struck for this Turkey Club Salad, which combines all the cozy, savory flavors of a classic club sandwich into a fresh, satisfying bowl.
Ingredients
– About 2 cups of chopped cooked turkey
– A big handful of chopped romaine lettuce
– A couple of slices of crispy cooked bacon, crumbled
– 1 ripe tomato, diced
– Half an avocado, sliced
– A couple of tablespoons of ranch dressing
– A splash of lemon juice
– A pinch of salt and black pepper
Instructions
1. Chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
2. Dice the cooked turkey into ½-inch cubes and add them to the bowl with the lettuce.
3. Crumble the crispy cooked bacon over the turkey and lettuce.
4. Dice the tomato and add it to the salad bowl.
5. Slice the avocado into thin pieces and gently toss them into the mix.
6. Drizzle the ranch dressing evenly over the salad ingredients.
7. Squeeze a splash of fresh lemon juice over everything to brighten the flavors.
8. Season with a pinch of salt and a few cracks of black pepper, then toss everything gently until well combined.
9. Let the salad sit for 2–3 minutes to allow the flavors to meld together.
10. Serve immediately in shallow bowls or on plates. Oh, the creamy ranch dressing clings perfectly to every bite, while the crisp bacon and tender turkey create a delightful contrast. For a fun twist, try serving it in toasted bread bowls or alongside warm, buttery croissants—it’s a guaranteed crowd-pleaser that feels both comforting and refreshing.
Thai Turkey Salad with Peanut Dressing
Now, I have to tell you about this Thai Turkey Salad with Peanut Dressing that’s been on constant rotation in my kitchen lately. It all started when my neighbor brought over some leftover roasted turkey, and I decided to transform it into something fresh and vibrant instead of the usual sandwiches. This salad hits all the right notes—it’s crunchy, creamy, and packed with flavor that makes you forget you’re eating leftovers.
Ingredients
– About 2 cups of shredded cooked turkey (I usually use leftovers from last night’s dinner)
– A big handful of shredded red cabbage, maybe 2 cups worth
– 1 large carrot, grated until you get about a cup
– A couple of green onions, thinly sliced
– A generous handful of fresh cilantro leaves
– For the dressing: a good ¼ cup of creamy peanut butter, a couple tablespoons of soy sauce, a tablespoon of lime juice, a teaspoon of honey, a minced garlic clove, and a splash of water to thin it out
Instructions
1. Place the shredded turkey in a large mixing bowl.
2. Add the shredded red cabbage to the bowl with the turkey.
3. Grate the carrot directly into the bowl using the large holes of a box grater.
4. Thinly slice the green onions, including the green parts, and add them to the mixture.
5. Roughly chop the cilantro leaves and add them to the bowl.
6. In a separate small bowl, combine the peanut butter, soy sauce, lime juice, honey, and minced garlic.
7. Whisk the dressing ingredients vigorously for about 30 seconds until completely smooth and creamy.
8. Gradually add a splash of water while whisking until the dressing reaches a pourable consistency.
9. Pour the peanut dressing over the turkey and vegetable mixture.
10. Toss everything together thoroughly until every ingredient is coated with the dressing.
11. Let the salad sit for 5 minutes to allow the flavors to meld together.
During those 5 minutes of waiting, the cabbage will soften just enough while still keeping its satisfying crunch. Don’t skip this resting time—it really makes a difference in how the flavors come together. The combination of the creamy peanut dressing with the crisp vegetables and tender turkey creates this wonderful texture contrast that keeps you going back for more. I love serving this in lettuce cups for a low-carb option, or sometimes I’ll pile it high on toasted bread for the most incredible sandwich you’ve ever tasted.
Turkey and Mango Salad with Coconut Lime Dressing
Every time summer rolls around, I find myself craving something that feels both refreshing and satisfying—something that doesn’t require turning on the oven when it’s sweltering outside. This turkey and mango salad with coconut lime dressing has become my go-to lunch for those hot afternoons when I want something light but still packed with flavor. I actually first threw it together after realizing I had leftover roasted turkey from dinner and a perfectly ripe mango on the counter—sometimes the best recipes come from happy accidents!
Ingredients
- About 2 cups of shredded cooked turkey (I usually use leftovers from a roast)
- 1 large ripe mango, diced into bite-sized chunks
- A good handful of fresh baby spinach
- Half a red onion, thinly sliced
- A couple of tablespoons of chopped fresh cilantro
- 1/4 cup of full-fat coconut milk
- 2 tablespoons of fresh lime juice
- A splash of olive oil
- A pinch of salt and black pepper
Instructions
- Place the shredded cooked turkey in a large mixing bowl.
- Add the diced mango, baby spinach, thinly sliced red onion, and chopped cilantro to the bowl with the turkey.
- In a small separate bowl, whisk together the coconut milk, fresh lime juice, and a splash of olive oil until smooth.
- Pour the coconut lime dressing over the turkey and mango mixture.
- Gently toss everything together until the ingredients are evenly coated with the dressing.
- Season the salad with a pinch of salt and black pepper, then toss once more to combine.
- Let the salad sit for 5 minutes to allow the flavors to meld together.
You’ll love how the creamy coconut dressing clings to the juicy mango and tender turkey, while the red onion adds just the right amount of bite. Try serving it in lettuce cups for a low-carb option, or pile it high on toasted whole-grain bread for a satisfying sandwich—it’s versatile enough to become your new favorite summer meal!
Turkey Caprese Salad with Balsamic Glaze
Holiday leftovers just got a major upgrade with this Turkey Caprese Salad! I first threw this together last Thanksgiving when I had way too much turkey and needed something fresh and exciting. Honestly, it’s become my favorite post-holiday tradition—way better than another turkey sandwich.
Ingredients
– About 2 cups of shredded cooked turkey (leftover works perfectly!)
– A couple of large, ripe tomatoes
– A big handful of fresh basil leaves
– 8 ounces of fresh mozzarella cheese
– A generous drizzle of extra virgin olive oil
– A good splash of balsamic glaze
– A pinch of salt and freshly ground black pepper
Instructions
1. Slice your tomatoes into ¼-inch thick rounds and arrange them on a large serving platter.
2. Tear the fresh mozzarella into bite-sized pieces and scatter them over the tomato slices.
3. Roughly chop the fresh basil leaves and sprinkle them evenly across the tomatoes and cheese.
4. Spread the shredded turkey in an even layer over the basil, covering the entire platter.
5. Drizzle the extra virgin olive oil generously over everything, making sure it coats the turkey and vegetables.
6. Follow with the balsamic glaze, creating pretty swirls across the salad.
7. Season everything with a good pinch of salt and several twists of freshly ground black pepper.
8. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld together.
Zesty, fresh, and incredibly satisfying, this salad transforms humble leftovers into something truly special. The creamy mozzarella against the juicy tomatoes and savory turkey creates the most wonderful texture contrast. I love serving this on toasted sourdough for an open-faced sandwich that makes everyone forget they’re eating leftovers!
Turkey and Farro Salad with Roasted Vegetables
Zesty autumn flavors have been my go-to lately, especially since my farmer’s market haul has been overflowing with colorful root vegetables. This turkey and farro salad came about when I needed to use up leftover Thanksgiving turkey but wanted something fresher than the usual heavy dishes—it’s become a weekly staple in my house!
Ingredients
– 1 cup of farro
– 2 cups of chopped butternut squash (about 1-inch cubes)
– 1 large red onion, sliced into wedges
– 2 cups of shredded cooked turkey
– A big handful of fresh parsley, chopped
– 3 tablespoons of olive oil
– 2 tablespoons of apple cider vinegar
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F.
2. Toss the chopped butternut squash and red onion wedges with 2 tablespoons of olive oil, plus a pinch of salt and pepper on a baking sheet.
3. Roast the vegetables for 25 minutes at 400°F, or until the squash is tender and lightly browned at the edges.
4. While the vegetables roast, rinse 1 cup of farro under cold water in a fine-mesh strainer.
5. Cook the farro in a pot with 3 cups of water, bringing it to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer the farro for 25 minutes, or until it’s chewy but not mushy.
7. Drain any excess water from the farro using the strainer, then spread it on a tray to cool slightly—this helps keep the salad from getting soggy.
8. In a large bowl, combine the cooked farro, roasted vegetables, and 2 cups of shredded turkey.
9. Whisk together 1 tablespoon of olive oil, 2 tablespoons of apple cider vinegar, and another pinch of salt and pepper in a small bowl.
10. Pour the dressing over the salad and toss everything gently to coat.
11. Stir in the chopped fresh parsley just before serving.
Creamy farro and tender turkey blend with the sweet, caramelized veggies for a satisfying bite, while the parsley adds a fresh pop. I love packing this for lunches—it holds up beautifully in the fridge and tastes even better the next day!
Summary
These twenty turkey salad recipes offer incredible versatility for any gathering or quick meal. Whether you’re planning a picnic, potluck, or simple lunch, there’s a perfect option waiting for you. Try your favorites and let us know which ones you love in the comments below! Don’t forget to share this delicious inspiration with fellow foodies on Pinterest.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
