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Pioneer Woman Turkey Salad

Pioneer Woman Turkey Salad - recipe card
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This classic turkey salad is a delightful blend of tender, shredded turkey, crisp celery, creamy eggs, and a tangy, herb-infused dressing. Toasted pecans and sweet grapes add a wonderful textural contrast, while the creamy, slightly tangy dressing ties everything together. It’s perfect for sandwiches, lettuce wraps, or served on its own.

Ingredients

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  • 1 cup full-fat Greek yogurt
  • 1/2 cup full-fat mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh dill, chopped
  • 2 stalks celery, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup sweet red grapes, halved
  • 1/4 cup toasted pecans, chopped
  • 3 cups cooked turkey breast, shredded

Instructions

  1. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, kosher salt, and black pepper until the mixture is smooth and creamy. The yogurt adds tang and protein, while the mayonnaise provides richness and helps the dressing cling to the turkey.
  2. Stir in the fresh dill, celery, red onion, and grapes. The dill adds a bright, herbaceous note that complements the turkey, while the celery and onion provide crunch and the grapes offer a burst of sweetness.
  3. Add the shredded turkey to the dressing and toss gently with a spatula until all the turkey is evenly coated. Take care not to overmix, as this can break up the turkey pieces and make the salad mushy.
  4. Fold in the toasted pecans just until distributed. Toasting the pecans intensifies their nutty flavor and keeps them crisp; adding them at the end preserves their texture.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling allows the flavors to meld and the salad to firm up slightly, making it easier to serve and more flavorful.
  6. Before serving, taste the salad and adjust seasoning if needed. You may want to add a pinch more salt, a squeeze of lemon, or an extra twist of pepper to brighten the flavors.
  7. Serve the turkey salad chilled on a bed of lettuce, between slices of your favorite bread, or with crackers. For a lighter option, spoon it into lettuce cups or over a salad of fresh greens.
  8. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may release some liquid as it sits; simply stir before serving again.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving as some liquid may accumulate. This salad can also be frozen for up to 1 month, but the celery and grapes will lose their crispness; thaw overnight in the fridge and add fresh crunchy elements when serving. To reheat, warm gently in a skillet over low heat or in the microwave at 50% power until just warmed through—however, this salad is best enjoyed cold.

Nutrition

Keywords: turkey salad, leftover turkey recipe, turkey salad sandwich, creamy turkey salad, easy turkey salad, no-cook salad, American classic, potluck salad, Thanksgiving leftover recipe, healthy lunch, high protein

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-turkey-salad-recipe/