Turkey Chicken Salad
Elevate your lunchtime routine with this irresistible Turkey Chicken Salad, packed with bold flavors and wholesome ingredients. This recipe combines tender cooked turkey and chicken breast with crunchy celery, zesty red onion, and the subtle sweetness of dried cranberries for a delightful medley of textures. A creamy dressing made from mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice ties everything together, delivering a tangy, rich flavor profile. Finishing touches like chopped walnuts or pecans and vibrant parsley add a touch of elegance and crunch. Ready in just 15 minutes, this versatile salad is perfect for meal prep, quick lunches, or serving as a refreshing filling in sandwiches and wraps. Whether chilled or served immediately, this turkey chicken salad is a protein-packed crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 cup Cooked turkey breast
- 1 cup Cooked chicken breast
- 2 stalks Celery
- 0.25 cup Red onion
- 0.5 cup Dried cranberries
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 0.25 cup Chopped walnuts or pecans (optional)
Instructions
Dice the cooked turkey and chicken breasts into small, bite-sized cubes and place them in a large bowl.
Finely chop the celery and red onion, then add them to the bowl with the turkey and chicken.
Add the dried cranberries and, if using, the chopped walnuts or pecans to the bowl for added texture and flavor.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
Pour the dressing over the turkey and chicken mixture, then gently stir to coat all the ingredients evenly.
Chop the fresh parsley finely and fold it into the salad for a burst of color and freshness.
Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together, though you can serve it immediately if desired.
Serve the turkey chicken salad on a bed of lettuce, in a sandwich, or in a wrap, and enjoy!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 52.2 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
