If using a whole roasted or leftover turkey breast or thighs, remove skin and bones and shred or dice into bite-sized pieces until you have about 4 cups. Place turkey in a large mixing bowl.

Prep vegetables and add-ins

Trim and finely dice the celery (about 1 cup). Peel and halve the cucumber and dice into 1/4- to 1/2-inch pieces (about 1 cup). Halve the grape tomatoes (1 cup). Finely mince 1/4 cup red onion and chop 2 tablespoons fresh parsley. If using grapes, halve them; if using nuts, toast them lightly in a dry skillet until fragrant and slightly golden, then cool and chop if desired. Add all prepared vegetables, grapes (if using), parsley, and nuts (if using) to the bowl with the turkey.

Dressing

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

Add 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon fresh lemon juice, and 1 teaspoon honey to the mayo-yogurt base and whisk until combined.

Slowly whisk in 1 tablespoon extra-virgin olive oil to brighten the dressing and improve texture.

Season the dressing with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: add a little more lemon juice or vinegar for brightness, more honey for sweetness, or more salt/pepper as needed.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water (add gradually) until desired consistency is reached.

Assemble & Serve

Pour the dressing over the turkey and vegetable mixture in the large bowl.

Gently fold everything together with a rubber spatula or large spoon until the turkey and add-ins are evenly coated. Be careful not to over-mash the ingredients — you want distinct pieces.

Taste and adjust seasoning: add a pinch more salt or pepper, a squeeze of lemon, or a drizzle of honey if desired.

Cover and chill for at least 30 minutes to allow flavors to meld. The salad can be served immediately, but chilling improves flavor and texture.

Serve chilled or at room temperature on a bed of greens, in a sandwich, wrap, or with crackers. Garnish with extra parsley and a few toasted nuts if desired.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.