|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 59g||22%|
|Dietary Fiber 4g||15%|
|Total Sugars 2g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether you have leftover roasted turkey, turkey breast, or turkey tenderloins, this delicious sandwich salad is the perfect way to use it. Lemon juice and a little chopped red onion add flavor to this easy, basic turkey salad while the mayo adds creaminess and the celery contributes a little crunch.
The turkey salad is delicious on toasted sub rolls, bulkie rolls, or hamburger buns with lettuce leaves. Serve the sandwiches with potato chips or fries and sliced dill pickles for a delicious lunch or sandwich supper.
1 cup diced celery
1/2 cup finely chopped red onion
4 cups cooked turkey, diced
1 tablespoon parsley, chopped, optional
1 teaspoon lemon juice, or more to taste
1/2 cup mayonnaise, or more to taste
1/8 teaspoon ground black pepper
Kosher salt, to taste
8 to 12 slices bread or sandwich rolls, toasted if desired
Lettuce leaves, optional
Gather the ingredients.
Combine the celery, red onion, turkey, and parsley, if using, in a large bowl.
Toss to blend the ingredients.
In a separate small bowl, combine the lemon juice, mayonnaise, and freshly ground black pepper.
Stir into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.
Line slices of bread or rolls with lettuce leaves, if desired, and fill with the turkey mixture.
Top with the second piece of bread.
Slice in half and enjoy.
- If you don't have leftover turkey, you can bake some turkey tenderloins or a simple boneless turkey breast. To roast turkey tenderloins, place a large sheet of foil in a baking pan. Place the turkey tenderloins on the foil with a few slices of onions and a sprinkling of salt and pepper. Brush with melted butter. Wrap in the foil and bake for about 20 minutes. Check for doneness with a food thermometer. The minimum safe temperature for poultry is 165 F (74 C).
- As a low-carb option, you can always leave out the bread and serve it as a simple luncheon salad on lettuce leaves, baby spinach, or fresh spring greens. Slices of avocado, sliced pickles, or tomatoes pair nicely with the turkey salad.
- Add some fresh herbs to the salad mixture. Thyme, tarragon, and sage all go well with turkey.
- For Cajun flavor, replace the salt and pepper with 1 teaspoon of Cajun seasoning. Taste and adjust the seasonings, as needed.
- For a little tang, stir in 2 teaspoons of Dijon mustard with the mayonnaise and lemon juice.
- Add a handful of chopped toasted pecans to the turkey salad.
- Add a few tablespoons of diced cooked and drained bacon or garnish the salad with some cooked crumbled bacon.