Turkey Salad With Grapes

Turkey salad with grapes recipe

​The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
930 Calories
58g Fat
7g Carbs
92g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 930
% Daily Value*
Total Fat 58g 74%
Saturated Fat 11g 54%
Cholesterol 315mg 105%
Sodium 764mg 33%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 7%
Protein 92g
Calcium 73mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Turkey salad is one of our favorite dishes to make with leftover turkey. You can use turkey breast in the salad but you could add some dark as well. If you only have green grapes, go ahead and substitute them for the red. The salad won't be as colorful, but it will be just as delicious.

Lemon juice adds flavor to the mayonnaise dressing. We like to add coarsely chopped toasted pecans for the added crunch and protein. Toasted slivered almonds would be excellent additions as well.


  • 1 cup seedless red grapes (sliced)
  • 1 cup celery (diced)
  • 1/2 cup green onions (chopped)
  • Optional: 3/4 cup pecans (coarsely broken or chopped)
  • 3 to 4 cups cooked turkey (diced)
  • Optional: 1 tablespoon fresh parsley (chopped)
  • 1 teaspoon ​​lemon juice
  • 3/4 to 1 cup ​mayonnaise
  • 1/8 teaspoon black pepper (freshly ground)
  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey salad with red grapes
    ​The Spruce Eats / Diana Chistruga
  2. In a bowl, combine the sliced grapes, celery, green onion, pecans (if using), turkey, and parsley (if using). Toss to blend ingredients.

    Combine sliced grapes, celery
    ​The Spruce Eats / Diana Chistruga 
  3. In another bowl, combine the ​lemon juice, 3/4 cup of the mayonnaise, and pepper; blend well.

    Combine lemon juice, mayo, pepper
    ​The Spruce Eats / Diana Chistruga
  4. Stir the mayonnaise mixture into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.

    Stir in mayo
    ​The Spruce Eats / Diana Chistruga 
  5. Serve in sandwiches or on greens or romaine lettuce leaves for a lighter lunch salad.

    Serve on sandwiches
    ​The Spruce Eats / Diana Chistruga


  • Enjoy this tasty turkey salad on lettuce for lunch or use it as a filling in sandwiches or buns. It's a great way to use that leftover holiday turkey!
  • Get more flavor from your pecans by toasting them lightly. Put them in a dry skillet and cook them over medium heat.
  • Shake the pan frequently and remove them to a plate as soon as they are aromatic and lightly browned.

Recipe Variation

  • Replace the pecans with toasted slivered almonds.