5 from 1 vote
Chopped Turkey Salad | Recipe
Prep Time
15 mins
Total Time
15 mins

A fun alternative to chicken salad, this turkey salad is full of shredded turkey, cranberries, walnuts, and goat cheese! Perfect for entertaining, and using up Thanksgiving turkey leftovers! Serve on a sandwich or with crackers.

Course: Main Course
Cuisine: American
Servings: 6
Calories: 518 kcal
Author: Kelly Anthony
  • 1/2 cup mayonnaise
  • 2 tablespoons  sour cream
  • 2 tablespoons  crumbled goat cheese
  • Juice of half a lemon
  • 1 1/2 teaspoons  freshly minced thyme
  • 1 1/2 teaspoons  granulated sugar
  • 1/2 teaspoon  Kosher salt
  • 1/4 teaspoon  black pepper
  • 2 cups cooked and chopped turkey breast
  • 2 stalks of celery roughly chopped
  • 1 shallot roughly chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  1. To make the dressing, in a small bowl whisk together mayonnaise, sour cream, goat cheese, lemon juice, thyme, sugar, salt and pepper. Set aside until ready to use.
  2. In the bowl of a food processor fitted with the blade attachment, pulse the turkey breast until shredded but not pureed, about 4-6 times. Alternatively, shred the turkey by hand. Transfer the turkey to a large mixing bowl.
  3. Add celery and shallot to the food processor and pulse until minced. Alternatively, mince by hand. Transfer to the mixing bowl with the turkey. Add the dressing, cranberries, and walnuts and stir until well-mixed. Serve atop a bed of spinach, alongside whole-wheat crackers for spreading or as a sandwich filling and enjoy.
Recipe Notes

Makes about 6 cups.

Nutrition Facts
Chopped Turkey Salad | Recipe
Amount Per Serving
Calories 518 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Cholesterol 153mg51%
Sodium 847mg37%
Potassium 735mg21%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 9g10%
Protein 58g116%
Vitamin A 265IU5%
Vitamin C 2.7mg3%
Calcium 69mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.