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Cranberry Turkey Salad with Pecans

Cranberry turkey salad with pecans combines chilled chopped turkey, dried cranberries, celery, and crunchy pecans in a creamy lemon-Dijon dressing. Stir it together and chill for at least 20 minutes for an easy make-ahead lunch.
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Prep Time 15 minutes
Chilling 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

For the dressing
  • 0.5 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the salad
  • 3 cup turkey cooked, chilled and chopped
  • 0.75 cup celery finely chopped
  • 0.5 cup dried cranberries
  • 0.5 cup pecans chopped

Method
 

Whisk the dressing
  1. In a medium bowl, whisk the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
Assemble and chill
  1. Add the turkey, celery, cranberries, and pecans to the bowl and stir until evenly coated.
  2. Cover and refrigerate for at least 20 minutes before serving.

Notes

For the best texture, make sure the turkey is chilled before mixing. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a lighter option, replace half the mayonnaise with plain Greek yogurt.