Servings: 5 Servings
Cranberry Pecan Turkey Salad Recipe
The best use for your leftover Thanksgiving turkey, this easy recipe
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