Turkey Salad Recipe

Prepare turkey

If your turkey is not already cooked, roast or poach about 1.25–1.5 lb of turkey breast or use leftover turkey. Allow to cool, then dice into roughly 1/2-inch pieces until you have about 3 cups.

In a large mixing bowl combine 1 cup mayonnaise and 1/4 cup Greek yogurt (if using). Whisk in 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice until smooth.

Add 3 cups diced turkey, 3/4 cup finely diced celery, 1/4 cup very finely diced red onion, and 1/4 cup finely diced pickles to the bowl with the dressing.

Fold in 2 tablespoons chopped fresh parsley and 1/4 cup chopped toasted walnuts or sliced almonds if using for crunch.

Season the mixture with 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon celery seed (optional). Taste and adjust seasoning, adding a little more lemon juice or salt if desired.

Cover the bowl and refrigerate the turkey salad for at least 20–30 minutes to allow flavors to meld. If serving immediately, a 10-minute rest helps as well.

In a small bowl or jar combine 2 tablespoons red wine vinegar, 3 tablespoons extra-virgin olive oil and 1/2 teaspoon honey (if using). Whisk or shake until emulsified. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust.

Place 6 cups mixed salad greens in a large salad bowl. Add 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/2 cup thinly sliced red bell pepper.

Drizzle the dressing over the greens and vegetables (start with about 2/3 of the dressing), then gently toss until evenly coated. Reserve any remaining dressing for individual plates if desired.

Divide the tossed salad onto 4 plates or into 4 bowls, creating a bed of greens in the center of each.

Spoon approximately 3/4 cup of the chilled turkey salad onto the center of each portion of tossed salad (this yields about 4 servings). Garnish each plate with a lemon wedge and a small sprig of dill.

Finish with a crack of black pepper to taste and serve immediately. If you reserved dressing, pass it at the table.

Store any leftover turkey salad in an airtight container in the refrigerator for up to 3–4 days.