Cranberry Pecan Turkey Salad
Cranberry pecan turkey salad is a quick, easy, and healthy way to dress up leftover or shredded turkey breast. Packed with nutty pecans, creamy Greek yogurt, tangy cranberries, and crunchy celery, this is one turkey salad you'll put on repeat!
Servings:6 servings
Ingredients
- 1 ½ pounds diced , or shredded turkey
- ½ cup dried cranberries
- 1 cup pecan halves
- 3 celery stalks, chopped
- ½ cup plain Greek yogurt
- ½ cup mayo
- 1 teaspoon dijon mustard
- ½-1 teaspoon salt, to taste
- ½ teaspoon cracked black pepper, more to taste
- ½ teaspoon garlic powder
- 1 teaspoon sugar
- bread, croissants, or wraps, for serving, optional
Instructions
- In a large bowl combine turkey, cranberries, pecans, and celery.
- In a small bowl whisk together Greek yogurt, mayo, dijon, salt, pepper, garlic powder, and sugar.
- Pour dressing over turkey mixture and toss to combine.
- Taste, add salt and pepper as needed. Serve immediately or cover tightly and chill until ready to serve.
Notes
For the turkey: Use any favorite turkey or chicken (leftovers work great!) for this salad. About 8 minutes in the instant pot will do for chicken or turkey breasts, or you can cook your turkey on the stovetop, bake, or grill it. If am cooking it myself, I like to season it generously with salt, pepper, and garlic powder just before cooking. * You can also use rotisserie chicken, or I also like to use frozen diced chicken or turkey.
Nutrition
Calories: 403 kcal, Carbohydrates: 12 g, Protein: 14 g, Fat: 34 g, Saturated Fat: 6 g, Cholesterol: 49 mg, Sodium: 368 mg, Potassium: 194 mg, Fiber: 2 g, Sugar: 9 g, Vitamin A: 107 IU, Vitamin C: 1 mg, Calcium: 36 mg, Iron: 1 mg