Turkey Salad with Grapes
Do I have any supporters here? Anyone in my corner? Anyone else loving Thanksgiving for all the delicious leftovers that can be reinterpreted? I intentionally roast a big turkey so I can later use the leftover succulent meat to make turkey salad.
With Thanksgiving around the corner, I am sure everyone is busy planning what to serve. I already know I will make two of these slow-cooker turkey breasts and use the leftovers to make this salad, white turkey chili, and my favorite cheesy turkey sliders with cranberry sauce.
Table of contents
Seasoned with creamy mayo and dijon mustard, with lots of crunchy celery, apple, pecans, chewy dried cranberries, and fresh sweet green grapes – this salad is perfect for filling a sandwich, wrap, panini, or even a bed of greens. Full of flavor and textures, this salad will rock your world!
Why you will love this recipe
- Great way to use leftovers: I always seem to have leftover turkey, and this is one of the tastiest ways to use it. I can also use any leftover fruits and vegetables I have, like cranberries and celery.
- No cooking: This recipe requires no cooking, which is perfect for those of us who have been cooking for the holidays for days.
- It is versatile: This meaty dish can be served as an appetizer salad with lettuce, on crusty bread with side dishes for dinner, or as a snack with chips for dipping.
- Perfect for the kids: I love that my kids gobble this up because it is full of fruits and veggies for a healthy meal or snack.
What you will need
- The meat: I usually use leftover turkey meat, diced or shredded.
- Fruit: I get seedless green grapes from the farmers’ market and cut them in half. The cranberries I use are dried. I prefer Ocean Spray Craisins because they have no artificial colors, flavors, or preservatives. I also chop a Granny Smith green apple into tiny pieces for a tangy, sweet note that cuts through all the creaminess.
- Vegetables: I use celery, chopped into ¼-inch pieces, for extra crunch and mild, fresh flavor. Green onions have a milder flavor than regular onions, which can be too overpowering for this fresh dish.
- Nuts: I really like adding chopped pecans to my salad for a crunchy texture and a buttery, nutty flavor that adds depth.
- Wet ingredients: I use my favorite mayonnaise mixed with Greek yogurt. I like to use the full-fat variety, so the dressing is thick and creamy. After all, this is the base of the whole salad. I also add a bit of Dijon mustard for a tart kick that makes this salad stand out.
How to make
Prep: First, prep all the ingredients, shred the meat, and chop the veggies.
Mix the ingredients: Next, I mix all the ingredients in a large bowl until they are well combined.
Chill the salad: Then, I put the bowl in the fridge to chill for at least 30 minutes before serving.
Season and serve: Season with salt and pepper, then serve.
Expert tip
To chop or to shred
This is a matter of preference, so there is no right or wrong answer. If you like chunky salad, chop the turkey into small chunks. If it is creamy, smooth turkey salad you’re looking for, shred it. Shredding makes a better sandwich in my opinion, but for a salad, the chunks may be better so they can be stabbed with a fork. This recipe is delicious either way.
More tips to consider:
- I try to chop all of my ingredients about the same size so I can get a variety of flavors in every bite.
- Chill your turkey before mixing it into the salad for the best texture and for safety.
- Also, don’t skip chilling the salad after making it. This is when the flavors all soak in together.
- Use both light and dark meat for a juicier and more complex-tasting salad.
- Always taste it before serving and adjust if it needs more mayo, salt, and pepper. But do not add salt until you are ready to serve, as it can make your salad watery.
Recipe variations and add-ins:
- Add citrus: To make this turkey salad a little brighter, sometimes I add a bit of lemon juice. It brightens the flavor, so it is not too rich.
- Other fruit: In addition to, or instead of, the grapes, I sometimes add raspberries, blackberries, or strawberries.
- Different meat: If you don’t have any leftover turkey meat, try this recipe with chicken. It tastes fantastic too. A rotisserie chicken would be perfect.
- Make it spicy: It wouldn’t be fair if I didn’t add a second turkey salad with some jalapenos or red pepper flakes (or both) for the spicy food lovers.
- Herbs and spices: Don’t forget, herbs and spices can also play a significant role in adding flavor to salads. Try some thyme, parsley, dill, fennel, or basil.
- Dressing: Make the dressing healthier by using only yogurt and a bit of sour cream. In addition, make it fancier by adding a touch of honey and some poppy seeds.
Serving suggestions:
One of my favorite ways to serve this turkey salad is on a bed of lettuce with chopped green onions and a boiled egg. It is a fabulous brunch or lunch dish to serve with a cranberry margarita cocktail for the adults or a cranberry mocktail for the kids and nondrinkers. The cranberry flavor complements the turkey salad, bringing out the berries’ and apples’ flavors.
For a heartier meal, I spread this salad on croissants and pair it with my Instant Pot turkey chili. In less than an hour, I can make a full pot of homemade chili that will feed the whole family, with leftovers! When I serve it as a dip, I have a variety of options, like chips, pretzels, veggie sticks, and these tasty, unique air fryer pasta chips. They can be made with any pasta and whatever seasonings you like.
How to store leftovers:
- Refrigerate: Pack turkey salad with grapes in a sealed container and refrigerate for up to 4 days.
- Freezing: Not recommended because the mayo tends to separate.
Frequently asked questions
It could be the grapes, which release their juices after being cut. To prevent this, let them drain on paper towels before adding them to the salad. Also, be sure everything is patted dry before adding it to the bowl. Finally, do not add salt until the salad is ready to be served. Salt draws out moisture from fruit and vegetables, making the salad watery.
Red grapes are the most popular choice because they are sweet and bring a pretty pop of color to the salad. I like green grapes because of their tart flavor. The other varieties, like purple and black, can also be used, but make sure they are seedless. That is the most important thing. Nobody wants to bite into a seed when eating turkey salad.
Although it should be fine with mayonnaise and Greek yogurt, sometimes the apples still oxidize and turn brown. If this is an issue, spritz the apples with lemon juice before adding them to the salad. This also gives the salad a nice, refreshing flavor. But it will not taste like lemons.
It is fine to make it 24-48 hours in advance, as long as it is not salted before refrigeration. This is because the salt will make the fruits and vegetables release more water. I like to make mine the day before and chill it overnight so the flavors meld. But longer than that, and the fruit can start getting soggy.
More easy turkey recipes:
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Creamy Turkey Salad
Ingredients
- 2 cups leftover turkey meat diced or shredded
- 2 cups celery chopped
- 1 cup dried cranberries
- 4 green onions or a small red onion – diced
- 1/2 cup pecans chopped – optional
- 1 green apple chopped
- 1 cup seedless green grapes cut in half
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 teaspoon dijon mustard
- Salt and pepper to taste
Instructions
- Gather all the ingredients as mentioned above and mix them in a large bowl, stirring thoroughly to combine.
- Refrigerate 30 minutes to one hour before serving.
- Garnish with a bit of chopped green onions and a boiled egg, if preferred.
- Serve as a sandwich, salad, or wrap.
Notes
To chop or to shred
This is a matter of preference, so there is no right or wrong answer. If you like chunky salad, chop the turkey into small chunks. If it is creamy, smooth turkey salad you’re looking for, shred it. Shredding makes a better sandwich in my opinion, but for a salad, the chunks may be better so they can be stabbed with a fork. This recipe is delicious either way.More tips to consider:
- I try to chop all of my ingredients about the same size so I can get a variety of flavors in every bite.
- Chill your turkey before mixing it into the salad for the best texture and for safety.
- Also, don’t skip chilling the salad after making it. This is when the flavors all soak in together.
- Use both light and dark meat for a juicier and more complex-tasting salad.
- Always taste it before serving and adjust if it needs more mayo, salt, and pepper. But do not add salt until you are ready to serve, as it can make your salad watery.