This Turkey Cranberry Salad is a fresh and flavorful way to transform leftover turkey into a quick, protein-packed meal.
Creamy with a hint of tang, it combines lean turkey with sweet cranberries for a balance of taste and nutrition.
High in protein, naturally low in carbs, and rich in fiber, this salad is satisfying yet light—perfect for everyday lunches, meal prep, or a wholesome snack.
15-Minute Creamy Turkey Cranberry Salad
Equipment
- 1 large mixing bowl
- 1 spatula or wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 4 cups cooked turkey diced
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 ½ tablespoons lemon juice
- ½ cup dried cranberries
- Salt to taste (optional)
- Black pepper to taste (optional)
Instructions
- Prepare the Turkey Base: Start by placing your diced cooked turkey into a large mixing bowl. Make sure the pieces are bite-sized for easy eating and even mixing. If the turkey is freshly carved and warm, allow it to cool slightly before adding other ingredients—this helps prevent the mayonnaise from separating and keeps the salad creamy. Leftover roasted or baked turkey works best, but store-bought rotisserie turkey is also a convenient option.
- Make the Creamy Dressing: In a separate small bowl, combine the mayonnaise, Dijon mustard, and freshly squeezed lemon juice. Whisk or stir until smooth, ensuring the flavors are fully blended into a creamy, tangy dressing. The Dijon adds a subtle sharpness, while the lemon juice brightens the overall flavor and balances the richness of the mayonnaise. Taste the dressing at this stage to adjust the balance of tanginess if you prefer.
- Combine Ingredients Together: Pour the prepared dressing over the diced turkey in the large mixing bowl. Using a spatula or wooden spoon, gently fold the mixture until all the turkey pieces are coated with the creamy dressing. Take your time to ensure an even coating—this prevents dry bites and ensures the flavor is spread throughout.
- Add the Cranberry Sweetness: Next, sprinkle in the dried cranberries. Their natural sweetness pairs beautifully with the savory turkey and tangy dressing, giving the salad a satisfying contrast in both flavor and texture. Mix gently to distribute the cranberries evenly throughout the salad, making sure each spoonful has a little burst of sweetness.
- Season to Taste: Now it’s time to season. Add a pinch of salt and a sprinkle of freshly ground black pepper to enhance the flavors. Start with a small amount, then taste and adjust as needed. Since cooked turkey may already be seasoned, it’s best to season lightly at first and build up gradually to your preference.
- Final Stir and Rest: Give the salad one last gentle stir to ensure everything is evenly combined. For the best flavor, allow the salad to rest for about 5–10 minutes in the refrigerator before serving. This short resting period allows the dressing to absorb into the turkey and the flavors to meld together beautifully.
- Serve and Enjoy: Serve the turkey cranberry salad either chilled or at room temperature. It’s delicious on its own, scooped onto fresh greens, or piled into a sandwich or wrap. For a lighter option, spoon it into lettuce cups. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Leftover roasted turkey works best, but rotisserie chicken can be swapped if turkey isn’t available.
- Dice turkey into small, uniform cubes for even mixing and better texture.
- Dried cranberries can be replaced with raisins, chopped dates, or fresh pomegranate seeds.
- Greek yogurt can replace half of the mayonnaise for a lighter option.
- Taste the dressing before mixing with turkey so you can adjust lemon juice, mustard, or seasonings.
- Salad tastes even better after resting 30 minutes in the refrigerator as the flavors meld.
- Great for meal prep—make ahead and store for easy lunches throughout the week.
Chef’s Secrets for Perfect Results
The secret to an excellent turkey cranberry salad lies in balancing flavor and texture.
Always start with tender, juicy turkey—either freshly cooked or leftover from a holiday meal.
To avoid a heavy texture, don’t overdo the mayonnaise; instead, use lemon juice and Dijon mustard to brighten the dressing.
Folding instead of stirring helps the turkey keep its shape while allowing the dressing to coat evenly.
If you prefer extra crunch, add a handful of diced celery, apples, or walnuts for variation.
Serving Suggestions for Every Occasion
This salad is versatile and can be enjoyed in many ways.
For a light lunch, serve it over a bed of leafy greens such as spinach or arugula.
For something more filling, scoop it into whole-grain wraps, sandwiches, or pita pockets.
It also makes a wonderful appetizer when spooned onto crackers or served in lettuce cups for a low-carb option.
During the holidays, it can even double as a side dish to complement festive spreads.
Storage Tips for Freshness Retained
Store turkey cranberry salad in an airtight container in the refrigerator for up to three days.
To maintain freshness, keep it chilled until ready to serve and avoid leaving it at room temperature for long periods.
If making ahead for meal prep, consider storing the dressing separately and combining it with the turkey just before serving.
This helps keep the salad creamy and prevents the turkey from absorbing too much moisture.
Freezing is not recommended, as mayonnaise-based dressings tend to separate when thawed.
Frequently Asked Questions
1. Can I use chicken instead of turkey?
Yes! Cooked chicken, especially rotisserie chicken, makes an excellent substitute.
The flavor and texture are very similar, making it perfect for non-holiday meals.
2. Can I make this salad dairy-free?
Absolutely. This recipe does not contain cheese or cream, so it’s naturally dairy-free as long as your mayonnaise is dairy-free.
For a lighter option, you can also try using avocado or a dairy-free yogurt alternative.
3. How can I make this salad healthier?
To cut down on calories and saturated fat, replace part or all of the mayonnaise with Greek yogurt.
You can also add extra veggies like celery, bell peppers, or cucumbers for added fiber and freshness.
4. Can I prepare it in advance?
Yes, this salad is great for meal prep. You can prepare it a day ahead and keep it refrigerated in an airtight container.
In fact, the flavors often improve after resting for several hours.
5. What can I serve with this salad?
It pairs wonderfully with crusty bread, crackers, or leafy greens.
For a heartier meal, serve it inside wraps, sandwiches, or even as a filling for stuffed avocados.
