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–+ servings
turkey salad on cucumbers with bowl of turkey salad and crisp bread

Turkey Salad

Staci at Random Sweets
Serve chicken salad cold on cucumbers and celery, or on a variety of breads, crackers, croissants, naan bread, lefse or tortillas. Serve hot as an open-faced melt with cheddar or Swiss cheese under a broiler (like a tuna melt).
5 from 1 vote
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Prep Time 15 minutes
Refrigerator chill time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 10
Calories 99 kcal

Ingredients
  

  • 1¼ cups shredded or diced turkey, fully cooked, skin removed
  • ¾ cup diced celery
  • ¼ cup finely diced red onion
  • ½ cup mayonnaise, or more to taste
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon liquid smoke, optional
  • ½ teaspoon salt
  • ¼ teaspoon black or white pepper
  • ¼ teaspoon onion salt
  • ¼ teaspoon garlic powder
  • ½ cup chopped smoked almonds , optional

Instructions
 

  • In a medium bowl, mix together the turkey, celery and red onion.
  • Add the mayonnaise, lemon juice, liquid smoke, salt, pepper, onion salt and garlic powder. Stir.
  • Refrigerate at least 2 hours. Serve on bread, crackers crisp bread crackers, naan bread, croissants, tortillas, lefse, or as lettuce wraps.

Nutrition

Calories: 99kcalCarbohydrates: 1gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 16mgSodium: 273mgPotassium: 71mgFiber: 0.2gSugar: 0.4gVitamin A: 47IUVitamin C: 1mgCalcium: 7mgIron: 0.2mg
Keyword egg salad, leftover turkey, sandwich, turkey

All text and images © Staci Mergenthal • Random Sweets

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