Turkey Salad With Cranberries And Pecans Recipe
If the words "turkey salad" make you think of a boring side dish at a buffet or at the deli counter, then you clearly haven't ever had a turkey salad like this one. That's because this turkey salad recipe, whipped up by chef and recipe developer Erin Johnson, is loaded with cranberries and pecans, making it sweet, savory, and tangy all at once. Not only is it the perfect base for a satisfying sandwich or wrap, but it's a great dish to meal-prep on a Sunday night and use as a go-to for a busy week to come.
"I serve this either on croissants or on lettuce as a salad," says Johnson, but she also encourages experimentation. So try it open-faced on a piece of toast, try it in a wrap, or simply eat the stuff as-is for a tasty and protein-rich snack. You really can't go wrong, and when you add your own spins, you can go right in so many different ways. Sound good? Then let's get going!
Gather your ingredients to make turkey salad with cranberries and pecans
Johnson has laid out a great recipe for turkey salad, so you'll want to make sure that you have the right ingredients to make it. To get started, you'll need mayonnaise, sour cream, lemon juice, salt and pepper to taste, lots of shredded turkey, halved or quartered grapes, chopped pecans, chopped dried cranberries, and chopped green onions.
Now, there is room to get creative with this recipe. "If you want to flex your creativity, consider substituting almonds or walnuts for the pecans," Johnson explains. And hey, no cooked turkey on hand? No problem. "If you don't have turkey, use chicken," she says.
Chop, measure, and mix some ingredients
First off, make sure that all of the ingredients necessary ingredients are chopped, like the green onion, pecans, dried cranberries, and grapes. "I prefer to quarter the grapes if I'm going to eat the [turkey] salad on a sandwich so that the bites are smaller," Johnson explains, noting that it ultimately comes down to personal preference.
Now, go ahead and shred the turkey (if it's not already prepped), which you can do with a pair of forks. Next, in a small bowl, mix together the mayo, sour cream, lemon juice, and salt and pepper, and stir until these ingredients are well combined.
Combine the ingredients to make turkey salad
Now put the shredded turkey in a large mixing bowl and then pour the mayonnaise, sour cream, juice, and salt and pepper mixture over the meat. Stir to combine the sauce well with the turkey, then add the grapes, pecans, cranberries, and onions to the bowl and stir until all the ingredients are evenly distributed. "If you prefer more mayonnaise, wait until the end and then add more to suit your own tastes," Johnson says. "This ratio is perfect for my family but everyone's opinion varies on this."
Chill then serve your turkey salad
Your work is now done! And let's be honest, it wasn't really all that much work, right? Just make sure to chill the finished turkey salad for at least an hour before you serve it, and note that Johnson says it will keep in the fridge for a solid four days. So, prep a big batch now and enjoy delicious lunches all week long! This turkey salad with cranberries and pecans is sweet, savory, tangy, and salty all at once, and it pairs especially well with a croissant. It's not only delicious, but this turkey salad is also nutritious, making it an easy but nourishing meal option for even the busiest of lives.
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- salt, to taste
- pepper, to taste
- 4 cups turkey, shredded
- 1 cup grapes, halved or quartered
- ½ cup pecans, chopped
- ¼ cup dried cranberries, chopped
- 3 green onions, chopped
- In a small bowl, mix together the mayonnaise, sour cream, lemon juice, salt, and pepper, and stir until combined.
- Put the turkey in a large mixing bowl and pour the mayonnaise mixture over the meat, then stir to combine.
- Add the grapes, pecans, cranberries, and green onions and stir until all the ingredients are well distributed.
- Refrigerate for at least an hour before serving.
| Calories per Serving | 385 |
| Total Fat | 28.7 g |
| Saturated Fat | 5.3 g |
| Trans Fat | 0.1 g |
| Cholesterol | 79.7 mg |
| Total Carbohydrates | 11.4 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 8.1 g |
| Sodium | 400.0 mg |
| Protein | 21.6 g |
