Web if leftover turkey pot pie isn’t in the cards, i’ll show you how to make a quick and easy turkey salad.

Turkey salad recipe. Refrigerate for at least 30 minutes before serving. Web in a small bowl, whisk the mayonnaise, dijon mustard, garlic powder, thyme leaves, sea salt, and black pepper. 400g pack turkey mini breast fillets.

Serve on a wrap, sandwich, or on top of lettuce. White or dark meat works here, or a mix of both. Complete list of ingredients and amounts can be found in the recipe card below.

Add more salt and pepper if needed. Web this turkey salad is a blend of diced turkey and colorful veggies, all tossed in a savory creamy dressing. Stir until turkey is coated.

I like to add dried cranberries and walnuts and serve it. Enjoy your turkey salad recipe right away, or refrigerate to allow the flavors to. But my husband loves it on some.

Web in a small bowl or 2 cup measuring cup, whisk together yogurt, vinegar, honey, mustard, celery seed, salt and pepper. Spoon turkey salad onto bread for sandwiches. This dip from half baked harvest makes for such a great appetizer on thanksgiving day.

Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour. Serve over a bed of lettuce, if desired. Here’s what you need to make this turkey salad: