Leftover turkey got you stumped? Don’t settle for boring sandwiches! We’ve got two fantastic turkey salad without mayo recipes that are bursting with flavor and perfect for using up those Thanksgiving leftovers
1. No Mayo Turkey Salad (THM S, Low Carb) from Oh Sweet Mercy
This low-carb, THM-friendly recipe ditches the mayo for a fresh lemon and thyme vinaigrette. It’s packed with healthy fats and non-starchy veggies for a satisfying and nutritious meal.
Ingredients:
- 1 1/2 cups cooked turkey breast, chopped
- 1/2 cup celery, sliced or chopped
- 2 tablespoons onion, chopped or sliced
- 2 tablespoons chopped pecans
- 1 tablespoon fresh cranberries, finely chopped
- For the Vinaigrette:
- 2 tablespoons olive oil
- Juice of half a lemon
- 1-2 cloves fresh garlic OR 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme OR 1 1/2 teaspoons fresh thyme, minced
- 1/4 teaspoon high mineral salt
- Pinch or two of granulated stevia, optional
Instructions:
- Combine turkey, celery, onion, cranberries, and pecans in a mixing bowl.
- Whisk together vinaigrette ingredients in a separate bowl.
- Pour dressing over turkey mixture and mix well.
- Enjoy immediately or refrigerate until ready to eat.
Tips:
- For a THM Deep S version, omit the nuts, onion, and cranberries.
- Serve on low-carb bread, wraps, crackers, or with other non-starchy veggies.
- Check out the original recipe for more serving suggestions and ideas for using leftover turkey.
2. Easy Turkey Salad {No Mayo Recipe!} from Feel Good Foodie
This simple and versatile recipe uses Greek yogurt instead of mayo for a creamy, tangy twist. It’s packed with fresh veggies and dried cranberries for a delicious and satisfying lunch or light dinner.
Ingredients:
- 2 cups cubed cooked turkey breast
- 2 celery stalks, diced
- 1 shallot, minced
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 lemon (juice and zest)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup chopped parsley
- Dinner rolls or lettuce wraps for serving
Instructions:
- Combine turkey, celery, and shallot in a bowl.
- Add yogurt, Dijon, lemon juice and zest, salt, and pepper. Fold until evenly coated.
- Fold in cranberries and parsley.
- Serve on dinner rolls or lettuce wraps with lettuce.
Tips:
- Use chicken instead of turkey for a similar flavor.
- Add other mix-ins like apples, grapes, or chopped walnuts.
- Skip the bread and serve the salad on its own or over a bed of greens.
- Check out the original recipe for more serving suggestions and storage tips.
Which recipe will you try first?
Both of these turkey salad without mayo recipes are delicious and easy to make. They’re perfect for using up leftover turkey, and they’re both low-carb and THM-friendly. So grab your ingredients and get cooking!
Additional Resources:
- More Leftover Turkey Recipes from Oh Sweet Mercy: https://www.ohsweetmercy.com/more-leftover-thanksgiving-turkey-recipes/
- More Sandwich Recipes from Feel Good Foodie: https://feelgoodfoodie.net/category/sandwiches/
Frequently Asked Questions:
- Can I use regular yogurt instead of Greek yogurt?
You can, but the texture will be different. Greek yogurt is thicker and creamier, so it will give the salad a better texture.
- Can I use leftover cranberry sauce instead of dried cranberries?
Yes, you can! Just start with a small amount and add more to taste.
- Can I freeze turkey salad?
I wouldn’t recommend it. The yogurt can break down and become watery once thawed. Plus, the texture of the celery and onions may not hold up well in the freezer.
- How long will turkey salad last in the fridge?
Typically, about 3-5 days. But as always, use your best judgment and if it smells or looks off – throw it out!
popular substitutions & additions
- Use chicken instead. If you’re not a fan of turkey or don’t have any, this recipe also works well with chicken breast. You can substitute it in exact amounts with no changes.
- Skip the bread. You can serve the turkey salad without the bread rolls, or you can serve it over mixed greens or lettuce. It’s so versatile!.
- Add some additional goodies. Grapes, diced apples, and raisins are tasty additions. Pecans or walnuts for a bit more crunch and heart-healthy fats
Ingredients to make turkey salad
- Cooked turkey breast: For this recipe, you can cook extra turkey breast or use leftovers. You can also add some dark meat if you made a whole turkey and discover that you’re running low on breast meat.
- Yogurt: I use Stonyfield Organic Greek Yogurt. It’s incredibly creamy without being greasy, and it’s a great way to sneak in additional protein and probiotics. It also contains no preservatives, artificial sweeteners, or artificial flavors. I love the tangy aspect yogurt adds to this recipe.
- Dried cranberries: Offer a burst of color and a hint of sweetness. Diced apples or raisins are further mix-in options.
- Celery & onions: Gives the salad some crunch and texture. You can use any shallots you have on hand, but I like to use them for a more subdued onion flavor. Just be careful to use less if they have a stronger or spicy flavor.
- Seasoning: This turkey salad is enhanced in taste by the addition of Dijon mustard, fresh parsley, lemon, salt, and pepper. However, you are welcome to add any favorite herbs and spices!
- For the sandwich, you can use any type of bread or, for a lower-carb option, lettuce wraps. My favorites are soft dinner rolls or skillet yeast rolls. You’re all set for a tasty leftover turkey salad sandwich—just toss in some lettuce!
