Turkey Salad Recipe

Prepare turkey and mix-ins

If your turkey is in large pieces, shred or chop it into bite-sized pieces so it mixes evenly with the dressing. Place 3 cups of chopped cooked turkey in a large mixing bowl.

Add 1 cup cubed or sliced provolone cheese, 1 cup diced celery, 1/4 cup finely minced red onion, and 1 cup halved grapes (or diced apple) to the bowl with the turkey.

If using nuts, toast 1/2 cup walnuts or pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, shaking the pan frequently to prevent burning. Let cool slightly, then add to the bowl.

Add 2 tablespoons chopped fresh parsley to the salad mixture and gently toss to combine the solids so they are evenly distributed.

Make the dressing

In a separate medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Stir in 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 teaspoon honey until blended.

Season the dressing with 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder. Taste and adjust seasoning (add up to another 1/4 teaspoon salt or more lemon if desired).

If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or more lemon juice until you reach the desired consistency.

Combine salad and dressing

Pour the dressing over the turkey mixture. Gently fold with a rubber spatula or large spoon until all ingredients are coated evenly. Be careful not to overmix to preserve the texture of the cheese and grapes.

Taste and adjust seasoning, adding a pinch more salt or pepper if needed. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld (15 minutes is acceptable if short on time).

Before serving, give the salad one final gentle toss. Serve on a bed of mixed greens, in sandwich bread, on croissants, or with crackers.