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–+ servings
Turkey salad with fresh greens in a wooden bowl with a golden napkin and a small bowl of pecans to the side. A golden spoon is ready to serve the salad.
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5 from 1 vote

Cranberry Pecan Turkey Salad Recipe

The best use for your leftover Thanksgiving turkey, this easy recipe
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Lunch, Turkey Main Dishes
Cuisine: American
Keyword: high protein dinner recipes, high protein lunch, leftover turkey, recipes using leftover turkey from thanksgiving, turkey salad
Servings: 5 Servings
Calories: 396kcal
Author: Julia Mueller

Ingredients

  • 4 cups roast turkey shredded or chopped
  • ⅔ cup raw pecans chopped
  • ⅔ cup dried cranberries
  • ½ cup red onions finely chopped
  • ⅓ cup (5 ounces) plain Greek Yogurt*
  • 2 tsp lemon zest
  • 1 small clove garlic minced, optional
  • 1 to 2 tsp pure maple syrup optional
  • 1/2 tsp sea salt to taste
  • ½ tsp black pepper

Instructions

  • Shred or chop your leftover turkey. We need 4 cups worth for the recipe. You can use a mix of light meat or dark meat, or choose whichever you have available.
  • Transfer the shredded turkey to a large bowl along with the rest of the ingredients. Stir well until everything is well combined. Season to taste using sea salt and pepper. Taste the turkey salad for flavor and if you’d like, add more Greek yogurt (or mayo), garlic or lemon zest to your personal taste. Enjoy it as is, in a green salad, or as a sandwich.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

*If you’re using very lean breast meat, use mayonnaise instead of Greek yogurt. 
If you like celery, you can add ½ cup of chopped celery

Nutrition

Serving: 1Serving (of 4) | Calories: 396kcal | Carbohydrates: 22g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 111mg | Sodium: 742mg | Potassium: 317mg | Fiber: 3g | Sugar: 17g