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.
Author: Kelly Anthony
2tablespoons sour cream
2tablespoons crumbled goat cheese
Juice of half a lemon
1 1/2teaspoons freshly minced thyme
1 1/2teaspoons granulated sugar
1/2teaspoon Kosher salt
1/4teaspoon black pepper
2cupscooked and chopped turkey breast
2stalks of celeryroughly chopped
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.
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.
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.
Makes about 6 cups.
Chopped Turkey Salad | Recipe
Amount Per Serving
Calories 518Calories from Fat 234
% Daily Value*
Saturated Fat 4g25%
Vitamin A 265IU5%
Vitamin C 2.7mg3%
* Percent Daily Values are based on a 2000 calorie diet.