Metro Weekly

Savor Recipe: Damn Good Turkey Salad

An incredible way to use holiday leftovers

turkey recipe, salad, recipe
Turkey Salad — Photo: Craig Bowman

I love holiday leftovers and one of my favorites is this incredible turkey salad. It’s my absolute go-to recipe for chicken salad the rest of the year, but something about using homemade roast turkey kicks it up a notch.

If you’re having a Christmas ham instead, you could try making it with that as well (though you’re on your own there). And feel free to exclude the pecans or the water chestnuts, though I prefer including both.

Serve it in a lettuce cup, on a croissant, puff pastry, or between two toasted slices of your favorite country bread.


  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • ½ tsp Kosher salt
  • ¾ tsp poultry or Adobo seasoning
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp ground black pepper
  • ½ tsp red pepper flakes
  • 1 Tbsp lemon juice
  • 3 cups diced, cooked turkey meat
  • ½ cup finely chopped celery
  • ½ cup chopped green onions
  • 1 (8 oz) can of diced water chestnuts, drained
  • 4 oz chopped pecans
  • 1 ½ cups diced Swiss cheese
  • 1 ½ cups halved red or green grapes


1. In a medium bowl, whisk together the mayonnaise, sour cream, salt, poultry seasoning, onion powder, garlic powder, pepper, pepper flakes, and lemon juice.

2. In a large bowl, toss together the chicken, celery, green onions, Swiss cheese, and grapes.

3. Add the mayonnaise mixture, and stir to coat. Chill until serving.

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