Turkey Salad Sandwich {No Mayo Recipe!}

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This Turkey Salad Sandwich Recipe post is sponsored by Stonyfield, although the content represents my personal opinion and experience with the product.

Looking for a delicious and healthy way to use up your leftover turkey? This turkey salad sandwich recipe is perfect! Made with Stonyfield Organic Greek Yogurt instead of mayo, this sandwich is packed with flavor and nutrients. Plus, it’s super easy to make – just mix the ingredients and spread on fresh bread. So delicious, you’ll want to make this recipe every time you have leftovers!

If you’re a fan of my chicken salad, you’ll love this turkey version. The yogurt adds a creamy texture while the cranberries add a nice touch of acidity and sweetness. It’s loaded with the texture of celery and onion, with a hint of freshness from the parsley. Serve on your favorite bread or salad wraps for a low carb option. You can even make it into a wrap with some spinach or mixed veggies for a fresh twist.

why you’ll love this no-mayo turkey salad recipe

• Perfect for using up leftover Thanksgiving supplies. I bet you have a lot of leftover turkey during Thanksgiving. And while turkey sandwiches are great, they can get a bit boring. This recipe adds some excitement with the yogurt mayo swap and dried cranberries. Plus, you’ll probably end up with a few sticks of celery left over along with parsley and onions!
• Lighter variant. Greek yogurt is a great substitute for mayo in this recipe. It adds the same creamy texture without the heavy feel. Plus, it’s always handy to have an extra liter or two on hand for other substitutions like buttermilk and sour cream.
• Versatile recipe. You can really add any mix-ins or herbs you love to this recipe. Try adding some diced apples or grapes for extra sweetness, or chopped walnuts for a crunchy texture. The possibilities are endless! Just make sure the ratio of turkey to mix-ins stays about the same for the best flavor and texture.
• Ready in 10 minutes or less. This recipe is great for a quick lunch or an easy dinner. Just mix all the ingredients together and serve on bread, salad wraps, or even over a salad for a lighter option. It’s also perfect for meal prep – just assemble the sandwiches and store in the fridge for on-the-go meals all week long.

Ingredients for turkey breast salad

• Cooked Turkey Breast: You can use leftovers or make extra turkey breast specifically for this recipe. If you are running out of breast meat and have made a whole turkey, you can add some dark meat as well.
• Yogurt: I use Stonyfield Organic Greek Yogurt. It’s super creamy (without being oily) and is a great way to kick in probiotics and extra protein. Also, it contains no artificial flavors, no artificial sweeteners and no preservatives. I love the flavorful aspect that yogurt adds to this recipe.
• Dried Cranberries: Adds a touch of sweetness and a touch of color. You can also use raisins or diced apples as topping options.
• Celery & Onions: Adds some crunch and texture to the salad. I like to use shallots for a more neutral onion flavor, but you can use any other you have on hand. Just make sure, if they are hot or spicy in flavor, use less.
• Spice: Dijon mustard, fresh parsley, lemon, salt and pepper add flavor to this turkey salad. But feel free to add any herbs and spices you like!
• For the sandwich: I like to use soft buns or pan-fried yeast rolls, but you can use any bread or even lettuce wraps for a low-carb option. Throw on some lettuce and you’re all set for a delicious turkey salad sandwich!

How to make turkey salad with cranberries

1. Place the turkey, celery, and shallot in a large bowl and mix together.
2. Add Greek yogurt, Dijon, lemon juice, zest, salt and pepper. Fold until turkey is evenly coated.
3. Fold in the cranberries and parsley.
4. Once all the ingredients are incorporated, you’re ready to portion and serve!

Tips for making turkey salad SANDWICHES

1. Keep your turkey slightly smaller than bite sized. You want it to be easy to eat and not overwhelmed with chunks of turkey. I like to dice my celery, onion, and parsley quite small for the same reason – easier to eat and more even distribution in the salad.
2. Be sure to do a taste test before serving. Add more spices or mix-ins as needed. And feel free to add any additional mix-ins or herbs you love.
3. Use Greek yogurt. When it comes to yogurt, Greek reigns supreme. The Greek yogurt adds a richness and creaminess to the turkey salad that you just can’t get with regular yogurt. It also prevents the lettuce from drying out.
4. Serve cold. Make sure your turkey is completely cool before adding it to the yogurt mixture and serving.

popular substitutions and additions

• Use chicken instead. If you don’t have turkey or don’t like it, this recipe also works perfectly with chicken breasts. You can replace it in exact quantities without any modifications.
• Skip the bread. Instead of the rolls, you can serve the turkey salad on its own or on a bed of lettuce or mixed leaf lettuce. It’s so versatile!
• Add some extra treats. Grapes, diced apples and raisins are tasty additions. Walnuts or pecans for a little extra crunch and some heart-healthy fats.

how to store turkey breast salad

Leftovers can be stored in an airtight container in the refrigerator. In fact, it’s even better after 24 hours when all the ingredients have a chance to mix.

How long does turkey salad keep in the fridge?

Usually about 3-5 days. But as always, use your best judgment and if it smells or looks – throw it away! Better safe than sorry.

can I freeze turkey salad?

I would not recommend it. The yogurt may break down and become watery after thawing. Also, the texture of celery and onions may not hold up well in the freezer either. It is best to prepare and eat within a few days.

frequently asked Questions

This turkey salad sandwich recipe is a great way to use up leftover turkey breast. It’s easy to make and easy to customize to your own taste by adding different mix-ins or herbs. With the help of Stonyfield Greek Yogurt, your turkey salad will be creamy and delicious. Serve cold on rolls or as a salad wrap for a filling meal. So if you’re looking for a tasty and easy way to use up those leftovers, give this recipe a try!

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