Cranberry Turkey Salad with Poppyseed Dressing
Packed with toasted pecans, sweet dried cranberries, and tossed in a creamy poppyseed dressing, this cranberry turkey salad is a fast and easy use for leftover turkey!
Servings 6 servings
Calories 220kcal
Ingredients
Poppyseed Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons honey or agave nectar
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppyseeds
- Salt and pepper to taste
Cranberry Turkey Salad
- 3 cups cooked turkey, diced into 1/4-inch cubes
- 1/2 cup finely-chopped celery
- 1/2 cup sliced green onions
- 1/2 cup chopped pecans, toasted
- 1/2 cup dried cranberries
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Sliced bread or mixed greens for serving
Instructions
Poppyseed Dressing
- In a medium bowl, whisk all dressing ingredients until smooth. Season dressing with salt and pepper to taste and set aside for a moment.
Cranberry Turkey Salad
- In a large bowl, combine all salad ingredients with dressing until evenly coated. Season salad with salt and pepper to taste and serve as a sandwich with bread or over mixed greens. Enjoy!
Notes
Storing Instructions
Store chicken salad in refrigerator up to 6 days
Nutrition
Serving: 4 oz chicken salad | Calories: 220kcal | Carbohydrates: 11.6g | Protein: 22.3g | Fat: 8.9g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 142mg | Potassium: 339mg | Fiber: 1g | Sugar: 8.5g | Calcium: 55mg | Iron: 7mg