Description
This Leftover Turkey Salad is creamy and crunchy without any dairy. It is the perfect way to use up that leftover turkey! You can enjoy it as is, in a wrap, or on a bed of greens. Packed with flavor and protein! Gluten-free, dairy-free, paleo, and whole30!
Ingredients
Scale
- 4 cups leftover cooked turkey – diced
- 1/2 cup diced celery
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1 tablespoon chopped fresh rosemary
- 2–3 tablespoons avocado mayo – I used Primal Kitchen
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon apple cider vinegar
- Salt and pepper – to taste
Instructions
- Dice or shred the turkey then prep and measure the rest of the ingredients.
- Add all of the ingredients to a large bowl and toss using a large spoon.
- Serve immediately or store in the refrigerator and serve later.
Notes
- Use leftover cooked turkey or chicken in this recipe.
- Store leftovers in an airtight container in the refrigerator for 3 days or in the freezer in a freezer-safe container for up to 2 months. To defrost, leave in the fridge overnight.
- Prep Time: 5 Minutes
- Category: Quick and Easy Salads
- Method: No cook
- Cuisine: American
