Ingredients:

  • 2 cups Cooked Turkey (shredded or diced)
  • 2 stalks Celery, finely diced
  • 2 Tbsp Red Onion, minced
  • 1/2 cup Pecans, roughly chopped (lightly toasted)
  • 1/4 cup Dried Cranberries
  • 1/2 cup Mayonnaise (full-fat recommended)
  • 1/4 cup Greek Yoghurt (plain, full-fat)
  • 1 tsp Dijon Mustard
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Tarragon, finely chopped
  • 1 Tbsp Fresh Chives or Flat-Leaf Parsley (optional)
  • 1/2 tsp Sea Salt, or to taste
  • 1/4 tsp Black Pepper, freshly ground

Instructions:

  1. Prepare the Turkey and Crunch: Ensure the cooked turkey is cold. Shred or dice the meat into bite-sized pieces and place in a large mixing bowl. If toasting pecans, toast in a dry pan until fragrant (3–5 minutes), then let cool completely. Add the diced celery, minced red onion, dried cranberries, and cooled, chopped pecans to the turkey.
  2. Construct the Dressing: In a separate medium bowl, combine the mayonnaise, Greek yoghurt, Dijon mustard, and fresh lemon juice. Whisk until completely smooth and creamy.
  3. Fold in Seasoning: Stir the fresh tarragon, chives (if using), sea salt, and black pepper into the dressing. Taste and adjust seasoning as needed—it should be vibrant and tangy.
  4. Dress the Salad: Pour the dressing over the turkey and solid ingredients. Using a rubber spatula, gently fold the mixture until everything is just coated. Avoid over-mixing.
  5. Chill for Flavour: Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This resting period is vital for the flavors to properly marry.
  6. Serve: Give the Turkey Salad one final, gentle stir before serving on toasted sourdough, croissants, or in lettuce cups.