This simple turkey salad has been my go-to solution whenever I have leftover cooked poultry and need a quick, satisfying lunch. I first put this combination together on a busy week when I wanted something lighter than traditional mayo-heavy mixes but still comforting and familiar. The texture balance — tender shredded turkey against crunchy celery and the faint bite of red onion — makes every bite interesting, and the lemon and Dijon lift the flavors so it never tastes flat.

I discovered how versatile this mixture could be after experimenting with Greek yogurt to replace most of the mayonnaise. The result kept well in the refrigerator and tasted fresh even the next day, which meant I could assemble sandwiches in the morning and still enjoy a vibrant lunch at work. Family members who normally shy away from leftovers often request a scoop on buttered bread or wrapped in lettuce leaves for a lighter option. It’s one of those combinations that feels both wholesome and a little indulgent.

Ingredients

• Cooked turkey (about 2 cups, shredded): Leftover roasted or poached turkey works best — look for moist breast or thigh meat. I prefer dark-and-white mixed for more flavor, but all-white keeps the salad lean. If buying deli turkey, choose low-sodium varieties.
• Celery (1/2 cup, diced): Choose crisp stalks without brown edges. The celery adds crunch and fresh, slightly bitter notes that contrast the creamy dressing.
• Red onion (1/4 cup, finely chopped): Milder than yellow onion; slice thin or soak briefly in cold water if you want less bite. The red color also brightens the presentation.
• Greek yogurt (1/2 cup): Use plain, full-fat or 2% for creaminess and tang. Greek yogurt keeps the dressing thick so you don’t need much mayonnaise.
• Mayonnaise (1 tablespoon): Just a touch for richness; use your favorite brand or make it homemade if you prefer.
• Dijon mustard (1 teaspoon): Adds a subtle sharpness and depth. Don’t substitute yellow mustard 1:1 if you want the same flavor profile.
• Lemon juice (1 tablespoon): Freshly squeezed is best — it brightens the whole mixture and cuts through the richness.
• Salt and pepper: Season to taste; start with a small pinch and adjust after mixing.
• Optional parsley: A tablespoon of chopped parsley adds color and a fresh herb note.

Instructions

Prepare the dressing: In a medium bowl combine 1/2 cup plain Greek yogurt, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, and 1 tablespoon freshly squeezed lemon juice. Whisk until smooth and creamy. Taste and add a pinch of salt and a few grinds of black pepper; the lemon should brighten but not overwhelm. If the mixture is too thick, thin with a teaspoon of water or another 1/2 teaspoon lemon juice. Add the aromatics: Fold in 1/4 cup finely chopped red onion and 1/2 cup diced celery. Stir gently to combine and let sit for 2–3 minutes to let the flavors meld; this softens the onion’s sharp edge and allows the celery to release a touch of moisture into the dressing. Incorporate the turkey: Add 2 cups shredded cooked turkey to the bowl. Use a rubber spatula to gently fold the meat into the dressing so the turkey stays tender and the pieces remain slightly distinct. Taste and adjust seasoning — add more salt, pepper, or another teaspoon of lemon if needed. Finish and chill: Stir in chopped fresh parsley if using and transfer the salad to an airtight container. Chill for at least 20 minutes for best flavor; if serving immediately, we recommend a 5–10 minute rest so the dressing distributes evenly. Serve on lettuce cups, whole-grain bread, croissants, or over mixed greens.

Storage Tips

Store in an airtight container in the refrigerator for up to 72 hours. To keep the texture bright, place a paper towel on top of the salad inside the container to absorb excess moisture, or store the dressing separately and toss together just before serving. Avoid freezing the assembled mixture; instead freeze leftover shredded turkey in portioned freezer bags for up to 3 months, then thaw and combine with fresh dressing when needed. When reheating is desired, gently warm only the turkey and then mix with cold dressing to preserve the yogurt’s texture.

Ingredient Substitutions

If you need a dairy-free option, replace Greek yogurt with a thick plant-based yogurt (unsweetened almond or soy varieties work well) and use egg-free mayonnaise. For lower sodium, choose low-sodium turkey or rinse deli slices briefly under cold water and pat dry. To reduce carbs, serve on lettuce cups rather than bread. Swap parsley for dill or tarragon for a different aromatic profile. If you want extra creaminess, add a tablespoon of creme fraiche or swap the single tablespoon of mayonnaise for two.

Serving Suggestions

Serve on toasted whole-grain bread for a hearty sandwich, or spoon onto butter lettuce leaves for a refreshed low-carb option. It also pairs beautifully with a crisp green salad and a scoop of quinoa on the side. For gatherings, present the salad in a shallow bowl with garnishes — lemon wedges, chopped parsley, and an extra drizzle of olive oil — and offer crisp bread or crackers alongside. Add sliced avocado or a sprinkle of toasted pumpkin seeds for texture contrast.

Cultural Background

Variations of combined meat-and-dressing salads appear throughout North American culinary traditions, often as a way to repurpose roasted meats into portable, flavorful meals. This take leans on Mediterranean influence through the use of yogurt and lemon, while the mustard and mayonnaise link it to classic deli-style preparations. Adaptations such as adding grapes or nuts echo Southern and Midwestern preferences, showing how a basic concept evolves across regions.

Seasonal Adaptations

In spring and summer, stir in fresh herbs — mint and chives are excellent — and serve cold with crisp garden lettuces. In autumn and winter, fold in chopped roasted apples and toasted walnuts for a heartier texture, and swap lemon for apple cider vinegar for warmth. For holiday leftovers, add a pinch of sage or a teaspoon of cranberry sauce to create a festive flavor profile.

Meal Prep Tips

Assemble the dressing in advance and store it in a sealed jar; keep chopped celery and onion in separate containers so they stay crisp. Portion the turkey into single-serve containers and combine when ready to eat. Use reusable bento boxes with compartments to pack the salad, bread, and a small lemon wedge so flavors stay fresh. For workplace lunches, pack the filling separately from bread to avoid sogginess and assemble at lunchtime.

Simple, adaptable, and reliably delicious — this turkey salad has earned a permanent spot in my quick-meal rotation. Give it a try, tweak it to match your pantry, and enjoy how quickly a few wholesome ingredients become a satisfying meal to share.