This Turkey Salad is an easy way to revamp your lunch game. Move out of the spotlight, Thanksgiving, turkey is for all-year-round.
Similar to Chicken Salad, this turkey salad is a classic recipe that everyone should know how to make. Diced turkey breast with a creamy dressing, crisp celery, fresh herbs, what’s not to like here? It’s super easy to whip together, and makes for a marvelous lunch, dinner, or add this to your weekly meal prep! Other cold handhelds you might enjoy include my Grinder Salad Corned Beef Sandwich, these Avocado and Chicken Pinwheels, and this Italian BLT Sandwich with Sun-dried Tomato Mayo.
INGREDIENTS FOR TURKEY SALAD:
We had some pretzel sliders in our freezer, so I made these mini sandwiches. However, feel free to use your favorite rolls, buns, croissants, or make a low-carb lettuce wrap!
- Turkey Breast
- Dill Pickles
- Celery
- Red Onion
- Mayonnaise
- Whole Grain Mustard
- Lemon Juice
- White Sugar
Serve these like you see here as sliders for an appetizer, or plate with a bowl of my Broccoli Spiked Beer Cheese Soup to make a complete meal.
SWAPS AND INGREDIENT RECCOMENDATIONS:
HERBS: While I had fresh thyme on hand, fresh dill or parsley would also go nicely. It’ll change the flavor profile a little… but it’ll still be delicious.
LEMON JUICE: This adds brightness and a subtle acidity needed to create balance. Please don’t skimp on this ingredient!
ONION: If you’re not a big raw red onion fan, feel free to substitute it with diced shallots, green onion, or chives. Want to add something a little sweeter? Go ahead and sauté half of a yellow onion and add it to the mix once softened.
WANT MORE HEAT? Some chopped jalapeños would be yummy. We ended up drizzling ours with a bit of Sriracha… and wow! Talk about a flavor explosion in your mouth.
HOW TO STORE LEFTOVERS:
REFRIGERATOR: Store turkey salad in an airtight container, refrigerated, and enjoy within 4 – 5 days.
FREEZER: Anything with mayonnaise doesn’t tend to freeze well. Unfortunately, I would not recommend freezing for later. Big no, no.
MORE RECIPES YOU’LL SWOON OVER:
Fully Loaded Philly Cheesesteak Sliders
Super Delicious Deviled Egg Salad with Miso
Absolutely The Best Veggie Packed Lavash Wrap
Pickle Juice Crispy Fried Chicken Sandwich
Ross Gellar’s Leftover Turkey Sandwich With A Moist Maker
Eat The Rainbow Bagel Sandwich
The Best French Onion Chicken Salad
Skillet Paneer Cheese Fully Loaded Sandwich
California-Inspired Chickpea and Avocado Salad
Triple Decker BLT Pimento Cheese Sandwiches
VIEW ALL RECIPES BY CLICKING HERE!
- 4 cups cubed Turkey Breast
- 2 Dill Pickles, chopped
- 4 Celery Ribs, diced
- ½ Small Red Onion, diced
- ½ cup Mayonnaise
- 1 Tbsp. Whole Grain Mustard
- ½ Lemon, juiced
- 1 tsp. Sugar
- 2 tsp. Fresh Thyme, chopped
- Salt + Black Pepper, to taste
- Rolls or Lettuce Wraps, for serving
- Mix together all ingredients In a large bowl. Season with salt and pepper, to taste, and serve immediately on your favorite rolls or lettuce wraps.
NOTES ON THIS RECIPE:
- I used store bought smoked turkey breast that I had the deli slice thick. Then I cubed it before whipping everything together. If you want to use shredded turkey, go for it. When using shredded, you might only need to use 3 cups instead of the 4 because it’s going to be more dense.
- If you happen to have some avocados lying around, I think those would make an excellent addition as well.
- When making the turkey salad in advance, store the buns and prepared salad separately. I’m sure you already knew that to avoid sogginess… just a friendly reminder!
This blog post was updated on January 21, 2025.
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