This smoked turkey salad is one of those recipes I wish I’d tried sooner. I love turning holiday leftovers into easy, delicious meals, and smoked turkey makes a flavorful base for a quick lunch the day after smoking a bird.
This version is adapted from my smoked chicken salad, and it works just as well with leftover smoked turkey breast or any smoked turkey pieces. It’s flexible: chop the turkey and veggies to the size you prefer, then adjust the dressing until the texture and flavor suit you.
Smoked Turkey Salad Ingredients:
- Leftover smoked turkey breast
- Red onion
- Mayonnaise
- Garlic powder
- Salt and black pepper
- Celery
How To Make Smoked Turkey Salad:
This salad is very forgiving and comes together in minutes. I often make it with smoked turkey breast I prepared on my pellet grill, but any smoked turkey will work.
1. Shred or chop the turkey. Cut the leftover smoked turkey into small, bite-sized pieces. Shredding yields a softer texture for sandwiches, while larger chunks give a meatier bite for salads.
2. Chop the vegetables. Finely dice red onion and celery, or adjust their size to your preference. Smaller pieces blend into the salad; larger pieces add crunch.
3. Combine ingredients. In a mixing bowl, add the chopped turkey, onion, and celery. Add mayonnaise to bind everything together. Season with garlic powder, salt, and pepper. Start with a modest amount of mayo and seasoning, then taste and add more until the balance is right for you.
4. Mix to desired consistency. Stir gently until all ingredients are evenly coated. If you prefer a creamier salad, add a bit more mayonnaise; for a lighter version, reduce the mayo or add a splash of plain yogurt or vinaigrette.
5. Chill and serve. Refrigerate the salad for at least 30 minutes to let flavors meld. Store in an airtight container in the fridge; it will keep well for up to four days. Serve on bread, a bun, or over greens.
Serve and enjoy! This makes a great leftover lunch and is especially tasty on a soft bun for a quick sandwich.
Alternative Mix-Ins For Smoked Turkey Salad:
One of the best things about this recipe is how adaptable it is. Try any of these to vary the flavor and texture:
- Dill relish
- Miracle Whip
- Diced bell peppers
- Smoked paprika
- Liquid smoke (a few drops if you want extra smokiness)
- Chili paste for heat
- Grapes for sweetness
- Pecans or almonds for crunch
- Celery seeds
What Types Of Bread To Serve Smoked Turkey Salad On:
- Hoagie buns
- Brioche buns
- Whole wheat bread
- Garlic bread
- French rolls
- Ciabatta
How To Store Leftover Turkey Salad
Keep the salad in an airtight container in the refrigerator for up to four days. If the salad seems dry after sitting, refresh it with a little more mayonnaise or a splash of milk or yogurt before serving.
Other Ideas For Leftover Smoked Turkey
Smoked turkey is versatile beyond salads: use it in soups, pot pies, casseroles, on pizzas, or folded into pasta dishes. Leftovers are perfect for creating quick, flavorful meals throughout the week.
Smoked Turkey Salad Recipe
A simple, flexible recipe to use leftover smoked turkey. Mix chopped smoked turkey with mayonnaise, chopped celery and red onion, season to taste, and enjoy on bread or over greens.
Prep & Cooking Time
Prep Time: 5 mins | Cook Time: 0 mins | Servings: 6
Equipment
- Mixing bowl
- Spatula or spoon
Ingredients
- Leftover smoked turkey (about 3–4 cups, chopped)
- 1/4 cup red onion, finely chopped (adjust to taste)
- 1/2 to 3/4 cup mayonnaise, to taste
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup celery, finely chopped
Instructions
- Chop or shred the smoked turkey to your preferred size.
- Finely chop the red onion and celery.
- In a bowl, combine turkey, veggies, mayonnaise, garlic powder, salt, and pepper.
- Mix until evenly combined and adjust seasoning or mayo for desired texture.
- Chill for at least 30 minutes if possible, then serve on bread, buns, or over salad greens.
Tried this recipe? Feel free to tweak the mix-ins and bread options to make it your own. What’s your favorite addition to turkey salad?