Chopped Turkey Salad | Recipe
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.
Servings: 6
Calories: 518kcal
Ingredients
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons crumbled goat cheese
- Juice of half a lemon
- 1 ½ teaspoons freshly minced thyme
- 1 ½ teaspoons granulated sugar
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 2 cups cooked and chopped turkey breast
- 2 stalks of celery roughly chopped
- 1 shallot roughly chopped
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- 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.
Notes
Makes about 6 cups.
Nutrition
Calories: 518kcal | Carbohydrates: 12g | Protein: 58g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 153mg | Sodium: 847mg | Potassium: 735mg | Fiber: 1g | Sugar: 9g | Vitamin A: 265IU | Vitamin C: 2.7mg | Calcium: 69mg | Iron: 2.1mg