Turkey salad is one of my favorite dishes to make with leftover turkey. I use turkey breast in the salad but you could add some dark as well. If you only have green grapes, go ahead and substitute them for the red. The salad won't be as colorful, but it will be just as delicious.
Lemon juice adds flavor to the mayonnaise dressing. I like to add coarsely chopped toasted pecans for the added crunch and protein. Toasted slivered almonds would be excellent additions as well.
Enjoy this tasty turkey salad on lettuce for lunch or use it as a filling in sandwiches or buns. It's a great way to use that leftover holiday turkey!
- 1 cup sliced seedless red grapes
- 1 cup diced celery
- 1/2 cup chopped green onions (scallions)
- 3/4 cup coarsely broken or chopped pecans, optional
- 3 to 4 cups cooked diced turkey
- 1 tablespoon chopped fresh parsley, optional
- 1 teaspoon lemon juice
- 3/4 to 1 cup mayonnaise
- 1/8 teaspoon freshly ground black pepper
- salt, to taste
- In a bowl, combine the sliced grapes, celery, green onion, pecans, if using, turkey, and parsley, if using. Toss to blend ingredients.
- In another bowl, combine the lemon juice, 3/4 cup mayonnaise, and pepper; blend well. Stir the mayonnaise mixture into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.
- Serve in sandwiches or on greens or romaine lettuce leaves for a lighter lunch salad.
Serves 4 to 6.
Tips and Variations
- Replace the pecans with toasted slivered almonds.
- Toast the pecans: Put the pecans in a dry skillet over medium heat. Cook, constantly stirring and turning, until the pecans are lightly browned and aromatic. Remove to a plate to cool.
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