Herby Leftover Turkey Salad with Crunchy Fridge Raid Veg

This turkey salad recipe sits between two cultures. In the US, a turkey salad is something very specific and refers to turkey bound in a mayonnaise-based dressing usually with some crunchy add-ins like onions or celery and sharp or sweet add-ins like pickles or dried fruit.

In the UK, a turkey salad is a more general term, usually meaning turkey served with a mix of dressed leaves and salad vegetables.

Over the years I have cultivated this hybrid recipe which leans very heavily into the US style of binding my leftover roasted turkey in a dressing but is always served with a bright colourful array of salad vegetables and plenty of leaves.

It began very organically as I prefer to dress leftover turkey if I know it’s intended for salads or sandwiches. It keeps it moist in the fridge and handy for quick salads and sandwiches. I would usually mix it with just 50/50 yoghurt and mayonnaise plus seasoning. Then as I found out about the add-ins enjoyed in the US-style I borrowed the idea of adding celery for a lovely crunch. My son is a gherkin obsessive so I started adding in a small amount of diced gherkin for him and I have never looked back.

It’s the perfect way to use up roasted turkey (or indeed roasted chicken), especially if you’ve enjoyed the roasted meat as part of a huge Christmas dinner or Sunday roast the day before. It’s lighter, feels fresher and always a tonic if there’s been a bit of overindulgence.

We keep the dressed turkey element the same each time. Although if you don’t like any of the elements you can switch them around. For example I use de-seeded cucumber instead of celery if I’m making it for my son (which I frequently am). The crunch is the main factor.

However, it’s in the accompanying salad that we can go wild. I do make sure I have specific vegetables in for this salad as I have favourites I return to again and again but if I’m missing any of them it’s no matter, there’s always something else to reach for.

Ingredients Needed

Dressed Turkey

Turkey. This recipe is technically for leftover turkey but I use this same one for leftover roast chicken. Sometimes I even cook chicken or turkey breast in the Instant Pot specifically so I can enjoy this salad throughout the week, it’s not just for leftovers. You can use white or dark meat and use it shredded or diced.

Yoghurt. When I’m making this salad for me I use a dairy-free natural yoghurt and I particularly recommend The Coconut Collab’s Natural Thick and Creamy. However regular dairy yoghurt works too.

Mayonnaise. I have made this salad with homemade mayonnaise, regular Hellman’s and a plant-based mayo. All work great – it just depends on your preference. Oh, and full fat or lighter mayonnaise is fine too.

Dijon mustard. Would it be a salad dressing if there is no Dijon? Well, of course but I do tend to include Dijon in most of my dressings, it gives depth.

Fresh dill. I make sure I have dill in specifically for this salad. The flavour of these fresh herbs make such a difference.

Chives. The fresh subtle oniony flavour of chives is lovely in this dressing. You can substitute for a spring onion diced very very small.

Gherkin. Just a little diced gherkin adds a sweet tang. If you are really not a fan you can omit.

Celery. For me the celery here is non-negotiable, I love it the crunch and flavour it brings but then I am a big celery fan and in my opinion it’s an incredibly underrated vegetable. The rest of my family hate it though so if I’m expecting them to eat it then I have to substitute for diced de-seeded cucumber. It’s not as crunchy but sometimes we have to compromise.

Kosher salt. I always have a bit salt pig of kosher salt on my kitchen so that’s what I add here. Table salt I just feel is too harsh. You can use crumbled sea salt though.

Lemon juice. A squeeze of fresh lemon juice just lifts it all.

Salad options

Please do use whatever you have. However, make sure there is at least a portion of lettuce or leaves there.

• Romaine lettuce. A head of romaine (or sometimes Cos) is always in my salad drawer. It’s a must here for the leafy vibes and crunch. You could use iceberg but it’s a little tasteless. You could use a bag of leaves but I often find them a bit of a tangle to eat. Romaine gives the best of both worlds.
• Beetroot. Use the vacuum packed cooked beetroot or pickled beetroot.
• Mixed olives. The saltiness of the olives work so well with the turkey salad. Dice them very small so they melt into the rest of the salad.
• Avocado
• Red pepper.
• Cucumber.
• Radishes.

Finishing Touches

Olive oil and lemon. Even with the dressed turkey we need a little something to perk up our salad so a light mix of olive oil, lemon juice and seasoning marries the whole salad together.

Fresh parsley. More fresh herbs make a sald. This time we use roughly chopped parsley and scatter over the top of the whole bowl.

Other Salad Options

It’s virtually unlimited what you can choose, but these are some ways you can mix it up, especially if you want to add some substantial carbs in too.

• Fennel
• Chicory
• Sundried / sunblush tomatoes
• Shredded red cabbage (or pickled red cabbage)
• Watercress
• Rocket
• Sauerkraut
• Grated carrot or courgette
• Pickled vegetables
• Diced and sauteed leftover roast potatoes
• Rice
• Roast vegetables
• Diced cheese
• Dried cranberries
• Nuts. Just mixed nuts or toasted pecans, flaked almonds or seeds are delicious scattered over the top of this salad. If you have any caramelised mixed nuts leftover from Christmas Day then they are a delicious salad topping.

How To Make Leftover Turkey Salad

For full recipe instructions go to the recipe card at the end of this post.

Shred or dice the leftover turkey into even pieces. Dice the gherkin, celery, dill and chives.

In a medium sized mixing bowl whisk together the yoghurt, mayonnaise, mustard, salt and lemon juice until smooth. Follow with the dill and chives until evenly mixed in.

Add in the turkey, diced gherkins and diced celery and mix well. Set aside whilst you prepare your salad vegetables.

Shred the lettuce, dice the beetroot, avocado, olives, red pepper and cucumber and slice the radishes.

Arrange the vegetables and salad ingredients around the edges of a bowl. Either in individual bowls or a large serving bowl. Mound the dressed turkey in the centre of the bowl.

In a small mixing bowl whisk together the olive oil and the juice of half the lemon with the salt and pepper. Drizzle the dressing over the top of the salad vegetables.

Finish the bowl with a scattering of the parsley leaves.

Make Ahead

You can assemble the whole salad bowl but I recommend drizzling over the olive oil and lemon juice directly before serving which keeps the salad from getting soggy.

Serving Suggestions

Serve the salad with some delicious fresh gluten-free bread to make it more substantial.

This delicious No-Mayo Potato Salad goes really well (since you’ve already got mayonnaise in the turkey dressing).

More Leftover Turkey Recipes You’ll Love

I might be biased but this really is the best Leftover Turkey Curry you could hope to make. It’s deliciously creamy with coconut milk and double cream, punchy with spices, garlic, chilli and ginger and is gorgeously relaxing to make. A little bit of chopping, a stir here or there and you’re done.

Christmas leftovers are transformed into creamy Lemon Parmesan Turkey Risotto. This easy recipe combines zesty lemon, garlic, vermouth and plenty of parmesan to create a comforting one-pot dinner.

Cosy Turkey Hotpot turns your leftover turkey into a warming and nostalgic family friendly dinner. Cooked into a garlic and herb creamy sauce, the turkey is topped with layers of buttery crisp potatoes.