This creamy turkey salad sandwich is mayo free, full of flavour and crunch. It contains naturally low in fat yogurt, a handful of warming, delicious spices and refreshing apple. Ready in under 15 minutes!
This quick and easy turkey salad sandwich is a delicious way to use up your turkey leftovers. It contains yogurt instead of traditional mayonnaise which means it's healthier though still creamy, rich and full of flavour.
If your Thanksgiving/Christmas centrepiece was roast turkey chances are you have leftovers! Which is fantastic as it means you’ll be able to whip up quick and easy, delicious dishes for days to come. Such as leftover turkey vegetable soup, turkey potato patties, Mexican inspired turkey rice casserole or zesty turkey cranberry salad with lime dressing.
And you can also make a deliciously spiced, mayo free turkey salad sandwich.
Turkey salad sandwich ingredients
I combined my leftover turkey with cilantro/fresh coriander for freshness as well as apple and red onion for crunchy texture. The creamy dressing contains naturally low fat yogurt, a little cream cheese (to help keep the mixture together), lemon juice and mustard for sharpness, and a small amount of maple syrup to offset the sourness. I also added cumin, nigella seeds and cayenne pepper into the mixture for added flavour.
Recipe instructions
1.To a large bowl add the dressing ingredients and whisk together (or stir using a large spoon) until thoroughly combined.
2. Add the turkey, chopped cilantro, red onion and apple and stir to combine.
3. Season to taste and make your turkey salad sandwich!
Serving suggestions
Use your favourite bread and enjoy with mango chutney, cranberry chutney, cranberry sauce, beetroot chutney, or salad leaves.
Top tips
- This recipe also works with leftover chicken.
- Dice the apple when you are ready put the mixture together (apple is prone to discoloration so shouldn't be prepared in advance).
- The cayenne pepper will make this turkey salad sandwich a little spicy - adjust the amount to your preference.
- No turkey leftovers: Buy a small piece of turkey breast, season, brush with oil and bake for about 45-50 minutes at 190 C/ gas mark 5. Remove from the oven, allow to cool completely, then chop or shred and make the recipe.
- Best served on the day it's made. Refrigerate for up to 2 days.
Substitutions
- You can use either white and dark turkey meat or a bit of both.
- I used full fat cream cheese but the low fat variety works well too.
- You can use sour cream (I recommend the 'lighter' variety) or Skyr instead of the yogurt.
- Substitute parsley or thai basil for cilantro.
Can you freeze turkey salad
I don't recommend it for this particular recipe. It contains raw ingredients including apple and onion, which are likely to lose their crunch and make the mixture a little soggy after defrosting. You can, however, freeze the turkey and make the turkey salad mixture later.
You might also like
- Creamy Leftover Turkey Tomato Soup
- Sardines on Toast Polish Style
- Coronation Chicken Pineapple Salad
- Healthy Creamy Salmon Spread Recipe
- Salmon Salad Sandwich (No Mayo)
Keep in touch!
If you make this healthy turkey salad sandwich I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Turkey Salad Sandwich (No Mayo)
Equipment
- Large mixing bowl
Ingredients
- 300 g leftover turkey chopped
- 1 Granny Smith apple unpeeled, cored, diced
- ½ red onion finely chopped
- 4 tbsp cilantro/fresh coriander finely chopped
- 8 tbsp natural yogurt
- 2 tbsp cream cheese
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 1 tsp ground cumin
- ½ tsp onion/nigella seeds and cayenne pepper each
- fine sea salt and pepper to taste
- serve with your favourite bread
Instructions
- To a large bowl add the yogurt, cream cheese, mustard, lemon juice, maple syrup and spices and whisk together until thoroughly combined.
- Add the turkey, chopped cilantro, red onion and apple and stir to combine.
- Season to taste and make your turkey salad sandwich!
Notes
- This recipe also works with leftover chicken.
- Dice the apple when you are ready put the mixture together (apple is prone to discoloration so shouldn't be prepared in advance).
- The cayenne pepper will make this turkey salad sandwich a little spicy - adjust the amount to your preference.
- You can use either white and dark turkey meat or a mixture.
- I used full fat cream cheese but the low fat variety works well too.
- You can use sour cream (I recommend the 'lighter' variety) or Skyr instead of the yogurt.
- Substitute parsley or thai basil for cilantro.
- No turkey leftovers: Buy a small piece of turkey breast, season, brush with oil and bake for about 45-50 minutes at 190 C/ gas mark 5. Remove from the oven, allow to cool completely, then chop or shred and make the recipe.
- Best served on the day it's made. Refrigerate for up to 2 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
This is a wonderful recipe, I've pinned it for leftover chicken, which would also be excellent. Thank you so much for bringing it to FF.
Thank you, glad you liked it!
Love, love love this recipe, Monika! And I love your new look (It is a new look, isn't it>) Happy New Year's and Happy Fiesta Friday! Thanks for sharing with us!
Mollie
Thank you! It's not exactly a new look though I have been using a different photography background.