Cubes of roasted turkey breast are mixed with red grapes, celery, onions, and toasted almonds then tossed in a Greek yogurt and Dijon dressing to create this amazing low calorie salad.  Perfect for a lunch on a warm day this turkey salad is remarkably flavorful as well as refreshing.  Served over a bed of greens this delicious combination of tastes and textures is most certain to satisfy. 

Print

Turkey Salad

Light and delicious turkey salad makes the perfect lunch on a warm day. Served over a bed of lettuce this lightly seasoned salad is quite refreshing as well as satisfying.

Course Salad, Sandwiches

Cuisine American

Keyword turkey salad, turkey salad recipe, turkey salad with greek yogurt

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Christoph

Ingredients

• 16 ounces roasted turkey breast cut ¾ inch cubes
• 1 cup seedless red grapes halved
• ¼ cup red onion diced
• 2 green onions thinly sliced
• 1 rib celery sliced
• ¼ cup parsley rough chopped
• 2 tablespoons slivered almonds lightly toasted
• ¼ cup plain Greek yogurt
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried tarragon
• Salt and pepper to taste

Instructions

• Dice turkey, cut and slice all vegetables. Mix in a large bowl.
• In a small bowl or measuring cup mix yogurt, vinegar, mustard, and spices.
• Pour dressing over salad and toss well to combine making sure everything get a light coating.
• Chill for about 1 hour before serving.
• Serve on a bed of lettuce or as a sandwich.

Notes

You may not need all of the dressing, I like to add enough to make sure everything is just coated but not swimming.

 

Chicken breast could also be used instead of turkey if you prefer.