Ingredients:

  • 3 cups (450g) cooked turkey breast, cubed or shredded
  • 1/2 cup (120ml) mayonnaise
  • 2 tbsp (30ml) Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (80g) dried cranberries
  • 1/2 cup (60g) toasted pecans or walnuts, chopped
  • 1/4 cup (50g) celery, finely diced
  • 2 tbsp (15g) red onion, minced
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Cube the leftover turkey into uniform 1/2-inch pieces.
  2. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, salt, and pepper until the texture is velvety and smooth.
  3. Gently fold in the cubed turkey first, ensuring every piece is evenly coated in the dressing.
  4. Stir in the dried cranberries, toasted nuts, celery, and red onion.
  5. Finish by folding in the fresh parsley until the salad is colorful and well-distributed.