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)
470 Calories
39g Fat
6g Carbs
22g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 470
% Daily Value*
Total Fat 39g 50%
Saturated Fat 8g 38%
Cholesterol 100mg 33%
Sodium 409mg 18%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 22g
Vitamin C 3mg 17%
Calcium 30mg 2%
Iron 2mg 10%
Potassium 307mg 7%
*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 sliced seedless red grapes

  • 1 cup diced celery

  • 1/2 cup coarsely chopped green onions

  • 3/4 cup coarsely chopped pecans, optional

  • 3 to 4 cups diced cooked turkey

  • 1 tablespoon finely chopped fresh parsley, optional

  • 1 teaspoon freshly squeezed lemon juice

  • 3/4 to 1 cup mayonnaise

  • 1/8 teaspoon freshly ground black pepper

  • 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.