Turkey Salad with Cranberries
Creamy Turkey Salad with Cranberries made with cooked turkey breast, celery, onion, fresh herbs, mayonnaise, Dijon mustard, and dried cranberries. Serve it on lettuce, in sandwiches, wraps, pitas, or croissants.
Ingredients
- 2 cups cooked turkey breast shredded or diced
- ⅓ cup mayonnaise plus more as needed
- 1 tablespoon fresh lemon juice
- ½ cup diced celery about 1 stalk
- 2 tablespoons finely diced red onion
- ½ teaspoon Dijon mustard
- ½ cup dried cranberries
- 1 tablespoon chopped fresh dill
- 2 tablespoons chopped fresh parsley
- ¼ cup sliced almonds
- Salt and black pepper to taste
Instructions
- Chop or shred the cooked turkey into small pieces.
- In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
- Add the turkey, celery, red onion, dried cranberries, dill, and parsley to a large mixing bowl.
- Pour the dressing over the turkey mixture and fold gently until everything is evenly coated.
- Cover and refrigerate for 20 to 30 minutes.
- Taste and add more salt, pepper, lemon juice, or mayonnaise if needed.
- Fold in the sliced almonds just before serving so they stay crisp.
Notes
Storage: Store turkey salad in an airtight container in the refrigerator for up to 3 days.
Stir before serving. If the salad looks dry after chilling, add a spoonful of mayonnaise.
Nutrition
Calories: 338kcalCarbohydrates: 17.8gProtein: 19.2gTotal Fat: 21.5gSaturated Fat: 3.5gCholesterol: 65.8mgSodium: 1200mgPotassium: 548.9mgFiber: 1.9gSugar: 12.9g
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