Light Turkey Salad Recipes

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TURKEY SALAD RECIPE



Turkey Salad Recipe image

Trust us, you'll have this new recipe memorized in no time.

Provided by Ivy Odom

Time 10m

Yield Serves 10

Number Of Ingredients 10

½ cup mayonnaise (such as Duke's)
2 tablespoons sour cream
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
¾ cup finely chopped celery (¼-inch cubes) (about 2 medium stalks)
¼ cup finely chopped shallot (from 1 shallot)
4 cups shredded (2-inch pieces) cooked turkey breast (1 lb.)

Steps:

  • Stir together mayonnaise, sour cream, parsley, vinegar, mustard, salt, and pepper in a bowl. Fold in celery and shallot until well combined.
  • Fold together turkey and mayonnaise mixture in a large bowl until fully coated. Store in an airtight container in refrigerator up to 4 days.

THE BEST LEFTOVER TURKEY SALAD



The Best Leftover Turkey Salad image

Turn your Thanksgiving extras into this quick and easy recipe for The Best Leftover Turkey Salad loaded with fresh veggies.

Provided by Kelly Senyei

Time 10m

Number Of Ingredients 8

4 cups chopped leftover turkey
1/2 cup mayonnaise (See Kelly's Notes)
2 teaspoons Dijon mustard
1 Tablespoon lemon juice
2 teaspoons sugar
1/2 cup finely diced celery
1/4 cup sliced scallions
2 teaspoons chopped fresh dill

Steps:

  • In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
  • Taste and season the turkey salad with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve.

Nutrition Facts : Calories 229 kcal, Carbohydrate 2 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 219 mg, Sugar 2 g, ServingSize 1 serving

TURKEY SALAD



Turkey Salad image

Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.

Provided by Gloria Burris

Categories     Salad

Time 8h20m

Yield 24

Number Of Ingredients 9

¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

Steps:

  • Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
  • Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g

TURKEY SALAD



Turkey Salad image

I serve this on a bed of lettuce, as a sandwich or in a croissant for a special occasion.-Ruthe Holmberg, Louisville, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 hard-boiled large egg
4 cups shredded cooked turkey or chicken
3/4 cup mayonnaise
1 tablespoon sweet pickle relish
1/2 cup chopped pecans

Steps:

  • In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving.

Nutrition Facts :

LIGHT TACO SALAD



Light Taco Salad image

Taco Salad is a delicious and thoroughly satisfying meal. Ground turkey stands in for beef; nonfat yogurt laced with lime juice, jalapeno, and cilantro makes a creamy dressing, while fresh mango slices add a splash of color.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Number Of Ingredients 15

2 ears corn, husks and silk removed
3 corn tortillas, cut into 16 wedges each
3/4 cup nonfat plain yogurt
2 limes
1/3 cup fresh cilantro leaves
1 1/2 tablespoons finely chopped and seeded jalapeno pepper
1/2 teaspoon coarse salt
1 pound ground turkey
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups)
1 cup canned black beans, drained and rinsed
2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup)
1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup)
1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (about 1 1/2 cups)

Steps:

  • Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
  • Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside.
  • Make the dressing: In a medium bowl, whisk together yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
  • In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime.
  • Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.

Nutrition Facts : Calories 223 g, Cholesterol 37 g, Fat 2 g, Fiber 6 g, Protein 25 g, Sodium 207 g

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