Leftover Turkey Salad

Perfect for after Thanksgiving and Christmas! This recipe is great for using up your leftover turkey from the holidays and it's so easy to make! This flavor-packed recipe is paleo, gluten free, dairy free, Whole30, and can be made low carb/keto! This recipe can easily be halved if you don't have 2 whole pounds of turkey leftover or if you just want to make a smaller portion.
9 minutes
1 minute
Show nutritional information
This is our estimate based on online research.
Fat:40 g
Carbohydrates:26 g
Protein:30 g
Cholesterol:90 g
Sodium:819 mg
Fiber:4 g
Sugars:11 g
Calculated for total recipe.

Serves: 8-10

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place all ingredients in a large mixing bowl.
  2. Mix gently with a silicone spatula until combined.
  3. Use right away or refrigerate for about 4 hours to allow flavors to meld.


*For a lower carb option, I suggest replacing the apple with asian pear. Most asian pears are very low in sugar. If these are still too much sugar for your diet, I suggest replacing the apple with jicama. You still get a nice juicy crunch, but they're super low in sugar. Jicama will add about 10g net carbs to the entire recipe. // **For low carb and keto, I suggest making your own keto-friendly dried cranberries using a recipe like this one! If you're not feeling that ambitious, you can just omit the dried cranberries altogether. 

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