This turkey salad has been a weekday lifesaver in my kitchen ever since I learned to stretch a roast into several meals. I discovered this combination on a busy Monday when I had roughly 2 cups of leftover shredded turkey and nothing else planned; a quick taste test with Greek yogurt and a squeeze of lemon instantly elevated the meat and made a fresh, satisfying lunch. The texture is a pleasing contrast — tender turkey against crisp celery and a pop of bite from red onion — while the dressing keeps things bright without weighing the dish down.

I love this version because it’s flexible, healthy, and forgiving. It’s the kind of dish you can customize in minutes: add grapes for sweetness, nuts for crunch, or swap herbs depending on the season. It’s equally comfortable spooned over a bed of lettuce, piled into a crusty roll for a picnic, or tucked into a wrap for a portable meal. Family members keep coming back for seconds; the creamy-yet-tangy dressing makes every bite feel fresh.

Ingredients

• Cooked turkey (2 cups, shredded): Leftover roasted or rotisserie turkey works best — dark or white meat can be used. Shredding by hand or with two forks gives irregular bites that hold the dressing well.
• Celery (1/2 cup, diced): Choose firm, crisp stalks. The celery provides crunch and freshness; I prefer the inner ribs for a milder flavor.
• Red onion (1/4 cup, chopped): Use a small amount for sharpness; soak briefly in cold water if you want a milder bite.
• Greek yogurt (1/2 cup): Full-fat or 2% gives the creamiest texture. Plain yogurt keeps the dressing bright and tangy while cutting overall fat.
• Mayonnaise (1 tbsp): Adds silkiness and mouthfeel — optional if you prefer all-yogurt dressing.
• Dijon mustard (1 tsp): Balances richness with a savory lift and helps emulsify the dressing.
• Lemon juice (1 tbsp): Freshly squeezed acid keeps the flavors lively; bottled will work in a pinch but fresh is preferred.
• Salt and pepper: Season to taste — start with a pinch and adjust after combining.
• Parsley (optional): A tablespoon of chopped fresh parsley adds color and a clean herbal note.

Instructions

Prepare the dressing: In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth. The acid from the lemon brightens the yogurt while the mustard stabilizes the emulsion; this keeps the mixture from separating in the fridge. Taste for balance before adding the turkey. Season carefully: Add a small pinch of salt and several grinds of black pepper to the dressing and whisk again. Because the turkey may already be seasoned, add salt conservatively and adjust at the end. If the dressing seems too thick, thin with up to 1 teaspoon of water or another half-teaspoon of lemon juice. Combine the main ingredients: Gently fold the shredded turkey, diced celery, and chopped red onion into the dressing. Use a rubber spatula or large spoon and turn the pieces rather than smashing them to keep the turkey tender. Mix until evenly coated; this should take 20–30 seconds. Adjust texture and seasoning: Check for seasoning and texture. If the salad feels too dry, add up to 1–2 tablespoons extra yogurt then re-taste. If it tastes flat, add a touch more lemon or a pinch of salt. Remember the flavors round out after chilling. Chill and serve: For best texture and flavor, chill for at least 15–30 minutes to let flavors meld. Serve on a bed of lettuce, toasted bread, a croissant, or in a wrap. Garnish with chopped parsley for brightness.

Storage Tips

Store cooled salad in an airtight container in the refrigerator for up to 3 days. Use a shallow container to chill it faster and keep the texture consistent. If you’re prepping sandwiches, assemble only what you’ll eat within a few hours to avoid soggy bread — keep the spread and salad separate if possible. For best reheating of the turkey itself, warm a portion gently before mixing if you want a slightly warm salad; otherwise serve cold. Discard if left at room temperature longer than two hours.

Ingredient Substitutions

Swap plain Greek yogurt for an equal amount of mayonnaise for a richer dressing, or use half yogurt/half mayo for balance. Replace Dijon with whole-grain mustard for texture and a mild nutty note. If you need dairy-free options, use a dairy-free yogurt alternative and an extra tablespoon of mayonnaise. Celery can be replaced with thinly sliced fennel for a licorice hint, or use apple for sweetness — halve the amount if substituting to maintain texture balance.

Serving Suggestions

Serve atop crisp romaine or butter lettuce for a light meal, or spoon between slices of hearty sourdough or a soft roll for a classic sandwich. For a composed plate, add slices of avocado, halved cherry tomatoes, and a handful of mixed greens. Pair with a simple soup or roasted root vegetables in cooler months. Garnish with chopped parsley or a few capers for briny contrast.

Seasonal Adaptations

Spring: add chopped fresh herbs like dill, tarragon, or chives and a tablespoon of peas for color. Summer: fold in halved grapes and toasted almonds for a sweet-crunch profile. Fall/winter: mix in dried cranberries and roasted pecans for deeper flavors, and serve warm over sautéed greens if you prefer a cozy plate.

Meal Prep Tips

Divide into single-serving containers for easy grab-and-go lunches. Keep any sandwich bread or wraps separate until ready to eat. If prepping in advance, hold off on adding particularly delicate ingredients like avocado until serving time. Label containers with the date and use within 72 hours for best quality.

Cultural Background

Salads that make use of cooked poultry and binding dressings are classic across many cuisines, from American deli-style chicken salads to Mediterranean-influenced variations that emphasize yogurt and lemon. This version leans on the healthy, tangy profile of Greek yogurt paired with classic deli flavors — a simple fusion that highlights protein, freshness, and utility.

There’s something comforting about turning the effort of a roast into multiple tasty meals; this turkey salad captures that resourceful spirit while delivering bright, reliable flavor. Try it the next time you have leftover poultry — small tweaks make it feel completely new each time.