Breathe new life into your Thanksgiving leftovers with this light, bright Turkey Salad Sandwich Filling. Shredded turkey is tossed in a creamy, mayo-based lemon-dill dressing with buttery pecans, crunchy celery and sweet onions for a welcome reprieve from all the holiday heaviness.
Anyone who loves to cook knows that Thanksgiving is our Super Bowl—we play hard and leave it all on the field table. But after spending days in the kitchen permeated by all the rich, savory smells of the bird, bacon green bean casserole, bacon brussels sprouts, herby mashed sweet potatoes, boursin mashies, and healthy corn casserole? Leftovers quickly lose their luster.
Sure, that one leftover sandwich with all the fixin’s is amazing the next day. After that, I’m tapped out—and somehow there’s always more turkey to eat. That’s why I love getting creative with it! From zesty turkey enchiladas and herby turkey pesto melts to creamy turkey noodle soup and turkey salad, there are tons of ways to transform the old into the new.
I love this leftover turkey salad because there’s zero additional cooking required. Just shred the meat, chop a few veggies, and mix it all up with some herbs and condiments. All in, you’ll spend just 10 minutes prepping. And at the end you’ll be rewarded with a bowlful of fresh-tasting, protein-packed turkey goodness you can tuck into sandwiches, lettuce wraps and more!
Jump to:
- What does it taste like?
- Why You’ll Love This Turkey Salad Recipe
- Ingredients Needed
- Substitutions
- How To Make Turkey Salad For Sandwiches & More
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Storage Directions
- Creamy Turkey Salad Nutrition
- Pricing Info
- FAQs
- Other Turkey Recipes
- Recipe
What does it taste like?
This leftover turkey salad is the perfect bridge between Thanksgiving and everyday life—comfortingly creamy and just a little bit bright. The mayonnaise gives it classic deli-style richness, while a squeeze of fresh lemon juice lifts everything up with a touch of tang. Dill adds a fresh, grassy note that feels refreshing after a week of sage and apple stuffing.
Each bite has a wonderful mix of textures: tender shredded turkey, crisp celery, and buttery chopped pecans for crunch. The yellow onion brings just enough sharpness to balance the creamy dressing. In short, it’s hearty yet light, creamy yet crisp. Spread it on toast, pile it on a croissant, or scoop it over greens—either way, it’s pure comfort!
Why You’ll Love This Turkey Salad Recipe
- Budget-Friendly – At just $1.24/serving, leftover turkey salad sandwiches are a mini holiday miracle. Plus, you’re making sure none of your holiday spread goes to waste!
- Quick & Easy – Music to my ears after a marathon cooking week! With just 10 minutes of prep, a single bowl, and a handful of ingredients, you’ll be ready to chow down.
- Fresh & Flavorful – Eating leftovers the same way you originally prepared them can get a little tedious. That’s why I love this turkey salad—it tastes like something completely different from the gravy-laden original!
Ingredients Needed
As promised, you only need a handful of ingredients to make this easy turkey salad recipe. Here’s what to grab:
- Mayonnaise – Make sure you’re reaching for a high-quality store-bought mayo, or make your own.
- Lemon Juice – For the best results, use fresh fruit. Bottled lemon juice tastes less bright and more bitter.
- Dry Dill, Salt & Black Pepper – Fresh, grassy, citrusy dill is a lovely shift away from heavier Thanksgiving herbs like sage. Make sure to use freshly cracked black pepper and fine sea salt or kosher salt for the best results.
- Shredded Leftover Turkey – Starting with cooked turkey makes this recipe a snap to throw together. I personally prefer more white meat, but you are welcome to use some dark meat in there, too!
- Chopped Pecans – For added crunch and mild sweetness. Buy them pre-chopped to save on prep time and save money!
- Celery Stalks – I love the crunch and earthy flavor celery brings to the table. If there are any leaves in the mix, chop them finely and throw them in—they taste a lot like parsley.
- Yellow Onion – Sweet and relatively mild yellow onion offers the perfect amount of sharpness and “bite” to cut through the rich mayo-based dressing.
Substitutions
- Mayonnaise – Try swapping in plain, full-fat Greek yogurt for a tangier take with less fat and more protein.
- Lemon Juice – If you don’t have a lemon on hand, turn to bright-tasting vinegars like apple cider vinegar or champagne vinegar.
- Dry Dill – If you’re using fresh dill, add 3x as much—dried herbs are more potent than fresh.
- Shredded Leftover Turkey – Cooked and shredded chicken works just as well.
- Chopped Pecans – Try using different nuts (e.g. sliced almonds or chopped walnuts), or swap in shelled pepitas or sunflower seeds for a nut-free alternative.
- Celery Stalks – Fresh fennel bulb has a similar consistency and adds a faint anise-scented sweetness.
- Yellow Onion – Shallots, red onion, or scallions are the closest swaps. You can also use white onion, but the flavor will be sharper if you do.
How To Make Turkey Salad For Sandwiches & More
Step 1: Make the Dressing. Add the mayonnaise, lemon juice, dill, salt, and black pepper to a large mixing bowl. Stir until everything is smooth, creamy, and evenly combined, then give it a taste. The base for your turkey salad should taste bright and well-seasoned.
Step 2: Toss Salad. Toss in the shredded turkey, chopped pecans, diced onion, and celery. Stir gently but thoroughly, making sure every piece of turkey gets coated in that tangy, herby dressing.
Step 3: Taste & Serve. Give the salad a quick taste and adjust the seasoning if needed. Taste and adjust the seasoning if needed, then dig in! It’s delicious right away or even better after chilling for a bit. Enjoy!
Optional Variations & Dietary Adjustments
- Egg-Free – If you’re avoiding eggs, swap the mayonnaise for an egg-free brand like Just Mayo or use plain Greek yogurt for a lighter, tangier twist.
- Nut-Free – Skip the pecans and try adding toasted sunflower seeds or pumpkin seeds for the same satisfying crunch with a nut-free guarantee.
- Seasoning Swaps – Switch things up with your favorite spice blends. A little curry powder adds warmth and depth, while everything bagel seasoning or a sprinkle of smoked paprika offer a fun flavor upgrade.
- Mix-Ins – Sweeten and brighten your salad by folding in halved red grapes, dried cranberries, or even chopped apples. They add juicy pops of flavor throughout!
Serving Suggestions
This leftover turkey salad is endlessly versatile and perfect for turning post-holiday scraps into something crave-worthy. Serve it piled high on sandwich bread, croissants, toasted sourdough, or slider rolls for an easy lunch. Or, scoop it into lettuce wraps, hollowed tomatoes or avocado halves for a fun, fresh low-carb presentation.
It’s also fantastic as a dip for crackers or pita chips during snack hour, or spooned over a bed of mixed greens for a quick, protein-packed salad. If you’re hosting brunch or meal prepping for the week, this recipe holds up beautifully—just portion it into containers and grab it when hunger strikes.
Recipe Success Tips
- Use fresh lemon juice. Bottled lemon juice tends to taste flat or bitter, while fresh juice gives the salad a bright, clean flavor that wakes everything up.
- Chop ingredients evenly. Small, uniform pieces of celery, onion, and turkey make for a more cohesive texture and ensure every bite has a little crunch and a little creaminess.
- Toast the nuts. If you’re using pecans, a quick toast in a dry skillet or oven brings out their buttery sweetness and adds a richer flavor.
Chill before serving (if you can wait!). Letting the salad rest in the fridge for 30 minutes helps the flavors blend and gives it that perfectly cool, refreshing bite. - Season to taste. Start with the suggested amount of salt, pepper, and dill, then adjust after mixing. The flavors meld as it chills, so don’t be afraid to tweak it just before serving.
Storage Directions
- Refrigeration – Store your turkey salad in an airtight container in the fridge for up to 4 days. Give it a gentle stir before serving to redistribute the dressing, as it may separate slightly.
- Freezing – It’s best to avoid freezing turkey salad—the mayo tends to separate and become grainy once thawed. However, you can freeze the shredded turkey by itself for up to 3 months and mix it with fresh ingredients later for the best texture.
Creamy Turkey Salad Nutrition
At about 402 calories per serving, this recipe makes for a satisfying, high-protein meal that’s both filling and nutrient-dense. The 28 grams of protein from the turkey provide excellent support for muscle repair and lasting energy, while the 31 grams of fat (mostly from mayonnaise and pecans) add richness and help with satiety.
With only 3 grams of carbohydrates and 1 gram of fiber, this turkey salad is naturally low-carb and keto-friendly, making it a great option for those watching their carb intake. The 469 mg of sodium is moderate for a main dish, but if you’re looking to reduce it further, choose a low-sodium mayo and swap the salt for lemon zest.
Overall, this dish strikes a nice balance between comfort and nutrition, especially when served with fresh veggies, whole-grain bread, or lettuce wraps to round out the meal. Enjoy every light, bright bite!
Total nutritional content per serving is:
- Calories: 402 calories
- Carbohydrates: 3 grams
- Protein: 28 grams
- Total Fat: 31 grams
- Sodium: 469 mg
- Fiber: 1 gram
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- ¾ cup mayonnaise: $0.98
- 1 tbsp lemon juice: $0.02
- 1 tsp dry dill: $0.03
- ½ tsp salt: $0.01
- ¼ tsp black pepper: $0.01
- 4 cups shredded leftover turkey: $3.33
- ¾ cup chopped pecans: $2.53
- 2 celery stalks: $0.21
- ½ small yellow onion: $0.29
The total comes out to be around $7.41 or roughly $1.24 per serving!
FAQs
A turkey salad sandwich typically includes shredded or chopped cooked turkey mixed with mayonnaise, lemon juice, herbs (like dill or parsley), and basic seasoning. Many versions also add crunchy celery and onion, plus optional mix-ins like chopped nuts, grapes, or dried cranberries for extra texture and sweetness. Serve it on your favorite bread, croissant, or wrap with some crisp lettuce for an easy, satisfying meal.
It depends on your flavor mood, but mayonnaise is the classic go-to for creaminess and balance. For more flavor, try Dijon or honey mustard for a tangy kick, cranberry sauce for a sweet-tart contrast, or almond pesto or garlic aioli for something a little more gourmet. You can also layer multiple condiments—like mayo and cranberry sauce together—for the perfect blend of creamy and zesty.
When pairing cheese with a turkey salad sandwich, you’ll want something mild and creamy that complements—not competes with—the flavorful filling. Swiss, provolone, or havarti melt beautifully and add a gentle nuttiness and buttery note. If you prefer something a little tangier, sharp white cheddar works great too. For a lighter, fresher vibe, goat cheese or feta are nice for some creamy tang.
The best toppings for a turkey salad sandwich are ones that add freshness, crunch, and balance to the creamy filling. Try layering crisp lettuce leaves (like romaine or butter lettuce), and thinly sliced cucumbers for a refreshing bite. Avocado adds extra creaminess and healthy fats, while pickles or banana peppers bring a little zip that cut through the richness. If you’re craving something sweet-savory, a few apple slices or dried cranberries tucked inside the sandwich are delightful!
Other Turkey Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Easy Leftover Turkey Salad
Ingredients
- ¾ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp dry dill
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups shredded leftover turkey or chopped turkey
- ¾ cup chopped pecans
- 2 celery stalks finely diced
- ½ small yellow onion finely diced
Instructions
- In a large mixing bowl, stir together the mayonnaise, lemon juice, dill, salt, and pepper.
- Stir in the turkey, pecans, celery, and onion until well combined and coated with the mayo mixture. Serve!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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