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turkey salad recipe

Classic Turkey Salad

A creamy, protein-rich salad featuring tender diced turkey, crisp celery, sweet grapes, and crunchy walnuts in a tangy mayo-Dijon dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey Salad
  • 2 cups cooked turkey breast diced into bite-size pieces
  • 2 celery stalks thinly sliced
  • 1 cup red seedless grapes halved
  • 1/2 cup walnuts toasted and chopped
  • 1/4 cup red onion finely diced, optional
For the Dressing
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • salt and black pepper to taste
Optional Add-ins
  • 1/3 cup dried cranberries
  • 1 Granny Smith apple diced
  • 1 ripe avocado diced
  • 1 tablespoon fresh herbs such as parsley, dill, or tarragon

Equipment

  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Dice the cooked turkey breast into uniform bite-size pieces, about ½-inch cubes.
  2. Slice the celery into thin half-moon strips.
  3. Halve the red seedless grapes and set aside.
  4. Roughly chop the toasted walnuts, leaving some larger pieces for textural contrast.
  5. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.
  6. Add the diced turkey to the bowl with the dressing and gently fold to coat the meat evenly.
  7. Carefully fold in the celery, grapes, walnuts, and any optional ingredients until all components are evenly distributed.
  8. Cover the turkey salad and chill in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
  9. Before serving, taste and adjust seasonings if necessary.

Notes

  • For best results, use freshly roasted turkey rather than processed deli meat.
  • This salad can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
  • For a lighter version, substitute half of the mayonnaise with Greek yogurt.
  • Serve in lettuce cups, on a bed of greens, or as a sandwich filling.