This turkey salad has become my go-to way to transform leftover poultry into a fresh, satisfying meal. I first developed this combination the week after Thanksgiving when I wanted something lighter than gravy and pies but still comforting. The contrast between tender shredded turkey, crunchy celery, and the tang of Greek yogurt married with a little Dijon makes every bite balanced and bright. It’s one of those dishes that magically disappears at family gatherings: kids pile it onto bread while adults prefer it on crisp lettuce.

I learned early on that the dressing is the heart of this dish. Using plain Greek yogurt keeps the dressing creamy without weighing it down, and a tablespoon of mayonnaise adds silkiness so the salad clings to bread or leaves without becoming soupy. Fresh lemon juice and Dijon inject a subtle acidity that wakes up the turkey. Texturally the salad sings when the turkey is shredded rather than chopped: it soaks up flavor while remaining tender. Over the years I’ve adapted this mix for quick lunches, picnic spreads, and even elegant appetizers, and it reliably earns compliments.

Ingredients

• Cooked turkey (2 cups, shredded): Use leftover roasted or rotisserie turkey for best flavor. Shred the meat with forks rather than chopping to retain moisture and create tender ribbons that soak up dressing.
• Celery (1/2 cup, diced): Choose crisp stalks, trim the ends, and dice small for a pleasant crunch without overwhelming each bite. Celery also adds freshness and a classic contrast to the creamy dressing.
• Red onion (1/4 cup, chopped): Use mild red onion or rinse chopped pieces briefly under cold water if you prefer less sharpness. The color also brightens the mix.
• Greek yogurt (1/2 cup): Plain, full-fat or 2% gives the creamiest texture. A brand like Fage or Chobani yields reliable thickness and tang.
• Mayonnaise (1 tablespoon): Adds silkiness. Use real mayonnaise for the best mouthfeel; swap for avocado mayo if you prefer an egg-free option.
• Dijon mustard (1 teaspoon): Provides a subtle kick and depth. Maille or Grey Poupon are strong choices; don’t skip it, it balances the yogurt.
• Lemon juice (1 tablespoon): Freshly squeezed brightens and prevents the mixture from tasting flat. Bottled lemon lacks the same freshness here.
• Salt and pepper: Season to taste. Kosher salt is forgiving; start with about 1/4 teaspoon and adjust.
• Optional parsley: A tablespoon of chopped flat-leaf parsley adds color and a herbaceous note without changing texture.

Instructions

Mix the dressing: In a medium bowl combine 1/2 cup plain Greek yogurt, 1 tablespoon mayonnaise, 1 teaspoon Dijon, and 1 tablespoon fresh lemon juice. Whisk until smooth and glossy; this emulsion binds the salad and keeps the turkey moist. Taste for acidity and adjust with an extra 1/2 teaspoon lemon or a pinch of salt if needed. Prepare the produce: Trim and dice 1/2 cup celery and chop 1/4 cup red onion into small pieces so they distribute evenly. If you prefer less bite from the onion, place the chopped pieces in cold water for 5 minutes, then drain and pat dry. Combine turkey and dressing: Add 2 cups shredded cooked turkey to the dressing, then fold in the diced celery and chopped red onion. Gently mix with a spoon or rubber spatula until the dressing coats the turkey uniformly—avoid overmixing, which can mash the turkey and make the salad dense. Season and finish: Season with salt and freshly ground black pepper to taste. If the mixture seems dry, add an extra tablespoon of yogurt. Stir in a tablespoon of chopped parsley if using. Chill for at least 10 minutes to let flavors meld, or serve immediately on lettuce leaves or bread. Serve suggestions: Portion onto butter lettuce for a light lunch, scoop into sandwich bread or a croissant for a heartier option, or present atop mixed greens for a composed plate. Garnish with a lemon wedge and an extra sprig of parsley.

Storage Tips

Store the prepared salad in an airtight container in the refrigerator for up to 3 days. Use a shallow container to encourage even cooling and prevent moisture buildup. If you plan to assemble sandwiches for later, keep bread and salad separate until ready to eat to avoid sogginess. For meal prep, portion the salad into individual containers and place a paper towel on top before sealing to absorb excess moisture. To rehydrate slightly dried-out portions, stir in a teaspoon of yogurt or a few drops of lemon juice rather than adding water.

Ingredient Substitutions

If you don’t have Greek yogurt, full-fat plain yogurt or a light sour cream can be used, though texture will change. Swap mayonnaise for avocado oil mayonnaise for an egg-free option. Chicken can replace turkey at the same quantity; for a vegetarian alternative, use 2 cups cooked chickpeas, mashed slightly for body. Replace celery with diced apple for a sweet crunch or add toasted nuts like walnuts for richness. Reduce salt if your turkey was brined or smoked.

Serving Suggestions

Serve scoops on crisp lettuce leaves for a low-carb meal, or tuck the mixture into toasted sourdough or a croissant for a weekend treat. It pairs beautifully with a simple green salad dressed in lemon vinaigrette or alongside roasted vegetables if you want a warm component. Garnish with chopped chives or a sprinkle of smoked paprika for color. For a picnic, fill hollowed-out tomatoes with the mixture for an elegant single-serve presentation.

Cultural Background

Comfort salads like this one trace their roots to classic American luncheon spreads where leftover meat was transformed into portable, easy-to-eat preparations. Variations of chicken or turkey mixed with creamy dressings appear across North America and Europe, typically tailored to local ingredients. This version leans modern by using Greek yogurt to trim fat while preserving a silky texture, a shift that reflects contemporary preferences for lighter, protein-forward dishes.

Seasonal Adaptations

In summer, add diced cucumber and fresh dill for a cooling effect; in autumn, swap celery for chopped roasted apples and fold in a teaspoon of maple syrup for warmth. During winter holidays, toss in dried cranberries and toasted pecans for a celebratory touch. The basic formula adapts easily: keep the 2:1 ratio of turkey to dressing and alter mix-ins to suit seasonal produce.

Meal Prep Tips

For weekly lunches, prepare the dressing and chop produce in advance and store them separately. Shred the turkey and combine everything the night before for maximum flavor melding, or pack the dressing separately and toss just before eating if you want a fresher crunch. Use BPA-free containers with tight lids and consider portion sizes of about 1 cup salad per serving. Label containers with the date and plan consumption within three days for best texture and safety.

Whether you’re scaling this up for a family gathering or making a simple lunch, this turkey salad is forgiving, adaptable, and reliably satisfying. Make it your own by experimenting with herbs, crunch elements, and serving styles, and keep a stash of plain yogurt in the fridge so it’s always within reach.