Everyone who has cooked the whole turkey in the oven faces the dilemma of “what to do with the rest of the remaining turkey?”. Well, I tell you, do what I did; that is the best leftover turkey salad recipe, with tomatoes, cucumbers, peaches and some lettuce.
Table of Contents
It is a simple leftover turkey salad recipe made fairly quickly, and the list of ingredients depends on everyone’s imagination and tastes. I like these types of salads that are made from any leftover meat, and they are my favourites as well the best homemade chicken salad recipe.
I suggest we go straight to work and start with the ingredients.
Ingredients
As I said, the list of ingredients depends on everyone’s imagination and sometimes what we have in the fridge. So I will use turkey breast leftover from Christmas dinner, about 500g and which we will cut or break into strips.
I will also use two large, ripe tomatoes, half a cucumber from which I will remove the seeds, and a medium-sized red onion.
Because I like to use some lettuce, because it is also very healthy, I will put 160 g bistro salad, a mix of lamb lettuce, red chard, ruby red chard and shredded beetroot. Of course, you can replace this mix with any gem lettuce, romaine lettuce or arugula.
We also put some sweet, more precisely canned peaches, about 250 g and whose juice we use for dressing, together with Greek yoghurt.
Preparing the Ingredients
We will start with the turkey breast that I cut into not very large strips, but I still want it to feel in the salad.
I will try to cut the rest of the ingredients to about the same size, and I will start with the onion. After I cleaned it, I cut it in half, then every half once more in two, and cut it transversely into thin slices.
Next comes the half of the cucumber, which, after cutting in half lengthwise, I removed the seeds with a teaspoon and then sliced it.
After I have washed them, the tomatoes are to be cut in the same way as I did with the onion, that is, first in two, then every half again in two and then cut into slices thicker than onions.
The last thing we have to do is take the peaches out of the can and cut them into cubes, and it’s up to you what size.
How to Make the Best Leftover Turkey Salad Recipe?
In a few words, we would say that I put all the ingredients together with the dressing, and the turkey salad is ready, but let’s see, step by step, as I did.
Fry the Meat
To emphasize and refresh the taste of turkey, I decided to fry the meat a little. For this, I heated in a pan two tablespoons of oil in which I fried the meat with two springs of thymes.
I fried the turkey breast strips for about five minutes, shaking the pan and turning the pieces of meat until golden.
Combine the Ingredients
Put the meat aside to cool a little while we start to assemble the salad. We take a larger bowl where we put the salad mix first because they are already pre-washed.
Spread the red onion slices over the lettuce leaves and the cucumber slices over them.
Next are the peaches cut into cubes over which we put the sliced tomatoes.
Overall these vegetables, we put the fried meat, which has cooled a bit, and we will make the dressing.
Seasoning and Dressing
For the dressing, we need a smaller bowl or a cup, in which I put three tablespoons of Greek yoghurt over which I poured about 50 ml of peach juice, the juice from half lemon and 100 ml of extra virgin olive oil.
Pour this dressing over the ingredients, season with two teaspoons of sea salt and a teaspoon of freshly ground black pepper and mix them lightly.
Sprinkle over 50 g of walnuts or pecans, finely chopped with a knife.
Transfer the salad to a glass bowl for serving, and you’re done with the best leftover turkey salad recipe; you can invite guests to dinner.
Serving
I serve the leftover turkey salad as such, on a plate with a little dill on top and with a glass of white wine; it is so delicious!
If you have tried and liked the leftover turkey salad, I also recommend other salad recipes from our blog, such as:
- Simple Tuna and Pasta Salad Recipe
- Tomatoes Caprese Salad Recipe
- Grilled Apricot Salad Recipe
- Easy Cold Pasta Salad Recipe
- Tomato Avocado Egg Salad Recipe
- The Best Greek Salad Recipe
- Best Spaghetti Salad Recipe
- Green Bean Salad With Garlic Cream
You can also follow our favourite recipes on our Facebook, Twitter, Instagram or Pinterest pages.
Best Leftover Turkey Salad Recipe
Equipment
- 1 mixing bowl
Ingredients
- 550 g leftover turkey breast cut in strips
- 2 pieces tomatoes large size
- 160 g bistro salad mix or other lettuce
- 250 g peach slices in juice 1 can
- ½ piece cucumber
- 1 piece red onion medium size
- 2 tbsp olive oil extra virgin
- 2 sprigs thyme
- 50 g walnuts
- 2 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- 3 tbsp Greek yoghurt
- 50 ml peach juice from can
- ½ piece lemon juice
- 100 ml olive oil extra virgin
Instructions
- 1.The turkey breast that I cut into not very large strips.
- 2.After I cleaned it the onion, I cut it in half, then every half once more in two and I cut it transversely into thin slices.
- 3.The half of the cucumber, after cutting it in half lengthwise, I removed the seeds with a teaspoon and then sliced it.
- 4.The tomatoes, after I have washed them, are to be cut in the same way as I did with the onion, that is, first in two, then every half again in two and then cut into slices thicker than onions.
- 5.Take the peaches out of the can and cut them into cubes, it’s up to you what size.
- 6.Heat in a pan two tablespoons of oil in which I fried the meat with two springs of thymes. Fry the turkey breast strips for about five minutes, shaking the pan and turning the pieces of meat until golden.
- 7.Take a larger bowl in which we put the salad mix first because they are already pre-washed. Spread the red onion slices over the lettuce leaves and the cucumber slices over them. Next are the peaches cut into cubes over which we put the sliced tomatoes. Over all these vegetables we put the fried meat.
- 8.For the dressing, we need a smaller bowl or a cup, in which I put three tablespoons of Greek yoghurt over which I poured about 50 ml of peach juice, the juice from a half of lemon and 100 ml of extra virgin olive oil.
- 9.Pour this dressing over the ingredients season with two teaspoons of sea salt and a teaspoon of freshly ground black pepper and mix them lightly. Sprinkle over 50 g of walnuts or pecans, finely chopped with a knife.
- It is served as such, on a plate with a little dill on top, and with a glass of white wine.