Crunchy Holiday Turkey Salad Recipes

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CRUNCHY TURKEY SALAD



Crunchy Turkey Salad image

Adding a refreshing salad to the spread is a snap with Brenda Moore James' recipe. "The water chestnuts, almonds, celery and chow mein noodles provide lots of crunch," she notes from her home at Livermore, California. "Topping it all is a sweet-sour dressing my family loves."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 16 servings.

Number Of Ingredients 13

1/4 cup sugar
1/4 cup canola oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 cups cubed cooked turkey, chicken or ham
6 cups shredded lettuce
1 can (8 ounces) sliced water chestnuts, drained
2 celery ribs, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
1 can (3 ounces) chow mein noodles

Steps:

  • In a jar with tight-fitting lid, combine the sugar, oil, vinegar, salt, garlic salt and pepper; shake well. , In a large bowl, combine the remaining ingredients. Just before serving, shake dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 198mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

CRUNCHY TURKEY SALAD SANDWICHES



Crunchy Turkey Salad Sandwiches image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 12

1 1/4 pounds smoked turkey breast, diced
Kosher salt and freshly ground pepper
1 cup chopped scallions
3/4 cup chopped celery
1/3 cup mayonnaise
2 tablespoons dijon mustard
1 cup seedless red grapes, cut in half
8 ounces provolone cheese, cut into 1/2 inch cubes
1/2 cup sliced almonds, toasted and coarsely chopped (optional)
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
Soft whole-grain sandwich bread, for serving

Steps:

  • Place the turkey in a medium mixing bowl and season with salt and pepper. Add the remaining ingredients (except the bread) and combine. Serve on sandwich bread.

LEFTOVER TURKEY SALAD



Leftover Turkey Salad image

Start a new tradition with our Leftover Turkey Salad. Full of turkey, veggies and cranberries tossed in a creamy dressing, Leftover Turkey Salad is the perfect way to enjoy the day after a big turkey dinner. Try Leftover Turkey Salad the next time you host the holiday party.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 4 servings, about 2/3 cup each.

Number Of Ingredients 6

1/4 cup MIRACLE WHIP Light Dressing
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup shredded carrots
2 Tbsp. dried cranberries
2 cups chopped cooked turkey

Steps:

  • Combine dressing, vegetables and cranberries in large bowl.
  • Add turkey; mix lightly. Cover.
  • Refrigerate at least 30 min. before serving.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

CRANBERRY AND TURKEY SALAD



Cranberry and Turkey Salad image

This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey.

Provided by Jodi

Categories     Salad

Time 10m

Yield 4

Number Of Ingredients 5

3 cups chopped cooked turkey
½ cup dried cranberries
½ cup sliced almonds
2 stalks celery, chopped
2 tablespoons mayonnaise

Steps:

  • Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 15.4 g, Cholesterol 82.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 33.4 g, SaturatedFat 3 g, Sodium 128.7 mg, Sugar 10.4 g

CRUNCHY TURKEY SALAD WITH PEANUT DRESSING



Crunchy Turkey Salad with Peanut Dressing image

Yield 6 servings

Number Of Ingredients 10

1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Sriracha
2 cups shredded cooked turkey meat
1 cup shredded green or Napa cabbage
1 cup fresh cilantro leaves with tender stems
1 cup fresh mint leaves
1 large carrot, shaved lengthwise with a vegetable peeler
Lime wedges for serving

Steps:

  • Whisk 1/4 cup creamy peanut butter, 2 tablespoons unseasoned rice vinegar, 1 tablespoon soy sauce, and 1 teaspoon Sriracha in a small bowl.
  • Mix 2 cups shredded cooked turkey meat, 1 cup shredded green or Napa cabbage, 1 cup fresh cilantro leaves with tender stems, and 1 cup fresh mint leaves in a large bowl. Shave 1 large carrot lengthwise with a vegetable peeler and toss into salad.
  • Spoon peanut dressing onto plates and mound salad on top; drizzle with more dressing. Serve with lime wedges.

QUICK TURKEY SALAD



Quick Turkey Salad image

"This is such a great salad," says Mina De Kraker in Schaumburg, Illinois. "It's elegant enough for special occasions but couldn't be easier or quicker to make." Soy sauce, ginger and a dash of curry add wonderful flavor!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1 cup cubed cooked turkey breast
1/4 cup seedless red grapes, halved
3 tablespoons chopped celery
4 teaspoons chopped pecans
4 teaspoons chopped water chestnuts
DRESSING:
3 tablespoons mayonnaise
1-1/2 teaspoons dried minced onion
1 teaspoon red wine vinegar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
Dash curry powder

Steps:

  • In a small bowl, combine the turkey, grapes, celery, pecans and water chestnuts. In another small bowl, combine the dressing ingredients. Pour over turkey mixture; toss to coat. Chill until serving.

Nutrition Facts :

FESTIVE FALL TURKEY SALAD



Festive Fall Turkey Salad image

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers.

Provided by Jason N - Home Chef

Categories     Salad

Time 2h40m

Yield 12

Number Of Ingredients 13

1 cup whole cranberries
½ cup fresh orange juice
1 tablespoon orange zest
2 tablespoons white sugar
¾ cup cashew halves
6 cups chopped cooked turkey
2 celery ribs, diced
¾ cup mayonnaise, or to taste
2 tablespoons applesauce
½ teaspoon kosher salt
¼ teaspoon ground dried sage
¼ teaspoon dried thyme
ground black pepper, to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  • Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
  • Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
  • Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 288 calories, Carbohydrate 8.4 g, Cholesterol 58.4 mg, Fat 18.4 g, Fiber 1 g, Protein 22.2 g, SaturatedFat 3.6 g, Sodium 273.5 mg, Sugar 4.4 g

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