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Turkey Salad

The perfect balance of colorful, crunchy and creamy in as little as 15 mins. And yes, that is a Turkey Salad, NOT sandwich. LOL.

Turkey Salad

Turkey Salad

  • 15m
  • 15m
  • 4


  • 2 stalks celery
  • 1 red onion
  • 1/2 c roasted almonds
  • 2 c cooked turkey breast
  • 1/2 c dried cranberries, unsweetened
  • 4 tbsp. mayonnaise
  • 4 tbsp. Greek yogurt
  • 1 tbsp. lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. sea salt, to taste
  • ground black pepper, to taste
  • 8 slices bread, or gluten free bread


  1. Trim ends from celery and dice. Peel and dice red onion. Coarsely chop almonds. Chop turkey.
  2. Place all the ingredients, except bread, in a large bowl, season with salt and pepper, and mix until well combined.
  3. Serve salad as a sandwich on bread. This salad can also be served on lettuce leaves or in a wrap.
  4. Store any leftover salad in an airtight container in the fridge for 3-5 days.

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