Perfect Turkey Salad Sandwich Recipe

Turkey Salad in a Sandwich
Turkey Salad in a Sandwich. D.L. Rattray
    15 min
Ratings (16)

This turkey salad makes delicious sandwiches with your favorite rolls, buns, or bread. Serve turkey salad sandwiches with chips, fries, or a cup of soup for a delicious lunch or supper.

Lemon juice and a little chopped red onion add flavor to this easy, basic turkey salad while the optional parsley gives it color. It's a great way to use leftover turkey or bake a turkey breast or turkey tenderloins for this salad (see the tips, below).

I like the salad on toasted bread with lettuce and sliced tomatoes. As a low carb option, you can always leave the bread out and serve it as a simple luncheon salad on lettuce leaves. Slices of avocado or tomatoes would be excellent with the salad.
 

What You'll Need

  • 1 cup diced celery
  • 1/2 cup finely chopped red onion
  • 4 cups cooked diced turkey
  • 1 tablespoon chopped fresh parsley, optional
  • 1 teaspoon lemon juice
  • 1/2 to 3/4 cup mayonnaise
  • 1/8 teaspoon ground black pepper
  • salt, to taste
  • lettuce leaves, optional
  • sliced bread, sandwich rolls, or buns, toasted if desired

How to Make It

  • In a large bowl, combine the celery, chopped red onion, diced turkey, and parsley, if using. Toss to blend ingredients.

  • In a small bowl, combine the lemon juice, 1/2 cup mayonnaise, and freshly ground black pepper. Stir into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.

  • Line slices of bread or rolls with lettuce leaves, if desired, and fill with the turkey mixture. 

  • Serve sandwiches with potato chips or fries for a delicious lunch or sandwich supper.

  • Serves 4 to 6.

  • Tips

  • If you don't have leftover turkey, bake some turkey tenderloins or a simple boneless turkey breast. To roast turkey tenderloins, place a large sheet of foil in a baking pan. Place turkey tenderloins on the foil with a few slices of onions and a sprinkling of salt and pepper. Brush with melted butter. Wrap in the foil and bake for about 20 minutes. Check for doneness with a food thermometer. The minimum safe temperature for poultry is  160° F (71° C).

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