Ingredients:

  • 2 cups (300g) cooked turkey, shredded or diced
  • ½ cup (75g) celery, finely diced
  • ¼ cup (30g) red onion, finely diced
  • ¼ cup (30g) dried cranberries
  • ¼ cup (5g) fresh parsley, chopped
  • ½ cup (120g) mayonnaise
  • 2 tablespoons (30ml) plain Greek yogurt
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) Dijon mustard
  • ¼ teaspoon (1g) black pepper, freshly ground
  • Pinch of salt (or to taste)

Instructions:

  1. Shred or dice the cooked turkey. Finely dice the celery and red onion. Chop the fresh parsley.
  2. In the large mixing bowl, combine the shredded turkey, diced celery, red onion, dried cranberries, and chopped parsley.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
  4. Pour the dressing over the turkey mixture. Gently stir to coat all the ingredients evenly.
  5. For best flavor, cover the bowl and refrigerate the turkey salad for at least 30 minutes to allow the flavors to meld. This is optional but recommended!
  6. Serve the turkey salad immediately or keep chilled until ready to serve.