Ingredients:

  • 3 cups (450g) cooked turkey breast, cubed into ½-inch pieces
  • 1 cup (120g) celery, finely diced
  • 2 tbsp (30g) red onion, minced
  • ½ cup (60g) dried cranberries
  • ¼ cup (30g) pecans, chopped
  • ½ cup (120g) mayonnaise
  • ¼ cup (60g) plain Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Cube the leftover turkey breast into uniform ½-inch pieces. Note: Uniform sizes ensure a consistent bite
  2. Finely dice the celery and red onion. Do this until they are small enough to cling to the turkey.
  3. Grab your small bowl and whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice.
  4. Stir in the salt and pepper. Mix until the dressing is smooth and velvety.
  5. Transfer the cubed turkey, diced celery, and minced red onion into a large mixing bowl.
  6. Toss in the dried cranberries and chopped pecans.
  7. Pour the prepared dressing over the turkey mixture.
  8. Use a rubber spatula to gently fold the ingredients together. Continue until the turkey is evenly coated and the dressing looks glossy.