4.32 20 Published Nov 23, 2020, Updated Nov 06, 2024 Funny story about when I was testing this recipe… we’ve been doing curbside pickup lately at Kroger so I put in an order for a turkey breast. I thought I was ordering a small turkey breast (similar to what you’d get if you ordered a chicken breast)… well little did I know what I actually ordered was a frozen 8 lb turkey breast. I needed to cook the breast right away because I was recipe testing this recipe the next day. The package said it would need to thaw for 1-3 days in the fridge! I had no time for that so I Googled how to cook a frozen turkey breast, found an Instant Pot recipe and guess what… it worked!! I defrosted the turkey breast using warm water just enough to remove the gravy packet. We put the breast in our pressure cooker with a little broth, garlic powder, oregano and cooked it on high for 30 minutes. It came out perfectly cooked, juicy and delicious. Looong story short, if you happen to need an easy Instant Pot recipe for turkey breast (frozen or not), here’s the recipe! Needless to say, this turkey salad recipe is perfect for Thanksgiving leftovers. It’s light, flavorful and can be used in so many ways (see ideas below).
Fresh herbs: I love the fresh dill in this recipe, but you can use a different fresh herb like oregano or parsley if that’s what you have on hand. Protein: Obviously this recipe is for leftover turkey, but if you don’t have turkey on hand you can certainly used chicken, like my instant pot shredded chicken. Fruit: I chose to use dried cranberries to keep the Thanksgiving/holiday theme but you can use a different dried fruit or even fresh grapes or apple chunks. All of these work great in protein salads for a little sweetness. Nuts: Any nut works in place of the almonds. I love using toasted chopped pecans as well! If you have a nut-allergy, pumpkin seeds would be an excellent option. Greek yogurt: If you don’t have yogurt on hand and want to use all mayonnaise, go right ahead. I used half and half to keep the recipe a bit lighter, but you certainly don’t have to use the yogurt. Just be sure to stick with plain yogurt if you do use it—anything with added sugar will alter the flavor of the salad.
Combine Ingredients – In a large mixing bowl, add the turkey, celery, onion, cranberries, almonds, mayo, yogurt, lemon juice, mustard, salt, pepper, and fresh dill. Toss everything together until well combined. Serve – Enjoy this turkey salad over greens, in a lettuce wrap, as a sandwich, with crackers, or in a pita or croissant roll.
As a salad – Serve the turkey salad over a bed of greens for a light, fresh meal. You could use kale, spinach, or even my arugula salad as a base. In a wrap – Scoop the turkey salad into lettuce wraps for a low-carb option, or use a whole-grain tortilla or pita for something more filling. Add a drizzle of my honey mustard dressing for some extra flavor. Wrap it up and enjoy! As a sandwich – This salad makes an amazing sandwich filling! Try it on homemade sourdough bread, in a pita, or on a croissant roll for a little indulgence. Layer with crunchy romaine or microgreens—because who doesn’t love a little extra crunch? With crackers or chips – Enjoy the turkey salad with your favorite crackers, pita chips, or veggie sticks for a quick snack or party appetizer. My almond flour crackers or sweet potato chips are great gluten-free options. Warning: you might just eat it all in one sitting!
