Turkey Salad Sandwich
This delicious mayo-free leftover turkey salad recipe has Greek yogurt, cranberries, turkey breast, and some fresh veggies.
Servings: 6 servings
Ingredients
- 2 cups cooked turkey breast cubed
- 2 celery stalks diced
- 1 shallot mined
- ½ cup Greek yogurt
- 1 tablespoon Dijon Mustard
- 1 lemon juice and zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup dried cranberries
- ½ cup parsley chopped
- 12 dinner rolls for serving
- Lettuce for serving
Instructions
- Add turkey, celery and shallot to a large bowl and mix to combine. Add greek yogurt, Dijon, lemon juice and zest and salt and pepper. Fold until the turkey is evenly coated.
- Fold in cranberries and parsley and divide into dinner rolls with lettuce.
Notes
*Nutrition label includes 2 dinner roll sandwiches per serving.
My Top Tip: Cut your turkey into bite-sized pieces. You want it to be easy to eat! I like to dice my celery, onions, and parsley quite small for the same reason: Everything distributes well through the salad, so you can fit everything into one bite.
Storage: Leftovers can be stored in an airtight container in the fridge for 3-5 days. In fact, this turkey salad is even better after 24 hours once the ingredients all get a chance to meld together!
Nutrition
Calories: 340kcal | Carbohydrates: 51g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 641mg | Potassium: 312mg | Fiber: 5g | Sugar: 10g | Vitamin A: 448IU | Vitamin C: 17mg | Calcium: 192mg | Iron: 4mg
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