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Best Leftover Turkey Salad Recipe-Served on the Plate

Best Leftover Turkey Salad Recipe

Course: Dinner
Cuisine: International
Diet: Halal
Keyword: best leftover turkey salad, best leftover turkey salad recipe, leftover turkey salad, leftover turkey salad recipe, turkey salad
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 4 portions
Calories: 836kcal
Author: Laci
Everyone who has cooked the whole turkey in the oven faces the dilemma “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.
Print Recipe


  • 1 mixing bowl


  • 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


  • 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.


Serving: 1grams | Calories: 836kcal | Carbohydrates: 52g | Protein: 44g | Fat: 51g | Saturated Fat: 8g | Cholesterol: 150mg | Sodium: 1343mg | Fiber: 3g | Sugar: 34g