Prepare for leftovers: This turkey salad sandwich is a must try (no mayo!)

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Delicious leftover turkey salad recipe without mayo! Greek yogurt, cranberries, turkey breast, and some fresh veggies make this turkey salad irresistible.

This Turkey Salad Sandwich recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.

Looking for a delicious and healthy way to use up your leftover turkey? This turkey salad sandwich recipe is perfect! Made with Stonyfield Organic Greek Yogurt instead of mayo, this sandwich is packed with flavor and nutrition. Plus, it’s super easy to make – just mix together the ingredients and put it on some fresh bread. So tasty, you’ll want to make this recipe every time you have leftovers!

If you’re a fan of my chicken salad, you’ll love this turkey version. The yogurt adds a creamy texture, while the cranberries add a nice pop of tart and sweetness. It’s loaded with texture from the celery and onions, with a touch of freshness from the parsley. Serve on your favorite bread or lettuce wraps for a low-carb option. You can even make it into a wrap with some spinach or mixed greens for a fresh twist.


  • Perfect way to use up leftover Thanksgiving ingredients. I bet that during Thanksgiving, you have plenty of turkey leftovers. And while turkey sandwiches are great, they can get a bit boring. This recipe adds some excitement with the yogurt-mayo swap and dried cranberries. Plus, you’ll probably end up with a few celery stalks leftover, along with parsley and onions!
  • Lighter option. Greek yogurt is a great swap for mayo in this recipe. It adds the same creamy texture without the heavy feel. Plus, it’s always handy to have an extra quart or two on hand for other substitutions like buttermilk and sour cream.
  • Versatile recipe. You can really add any mix-ins or herbs that you love to this recipe. Try adding some diced apples or grapes for added sweetness, or chopped walnuts for a crunchy texture. The options are endless! Just make sure to keep the ratio of turkey to mix-ins about equal for the best flavor and texture.
  • Ready in 10 minutes or less. This recipe is great for a quick lunch or easy dinner option. Just mix all the ingredients together and serve on bread, lettuce wraps, or even over a salad for a lighter option. It’s also perfect for meal prep – just assemble the sandwiches and store in the fridge for grab-and-go meals throughout the week.

For more leftover turkey recipes, click here!


  • Cooked turkey breast: You can use leftovers or cook up some extra turkey breast specifically for this recipe. If you find you’re running short on breast meat and made a whole turkey, you can also add in some dark meat.
  • Yogurt: I use Stonyfield Organic Greek Yogurt. It is super creamy (without being oily) and is a great way to sneak in probiotics and extra protein. Plus, it has zero artificial flavors, zero artificial sweeteners, and zero preservatives. I love the tangy aspect yogurt adds to this recipe.
  • Dried cranberries: Adds a touch of sweetness and a pop of color. You can also use raisins or diced apples for mix-in options.
  • Celery & onions: Gives the salad some crunch and texture. I like to use shallots for a more neutral onion flavor, but you can use any you have on hand. Just make sure if they are spicy or more pungent in flavor, use less.
  • Seasoning: Dijon mustard, fresh parsley, lemon, salt, and pepper all add a boost of flavor to this turkey salad. But feel free to add any herbs and spices you love!
  • For the Sandwich: I like to use soft dinner rolls or skillet yeast rolls, but you can use any bread or even lettuce wraps for a low-carb option. Toss on some lettuce, and you’re all set for a delicious leftover turkey salad sandwich!
Ingredients for sandwich recipe: cubed cooked turkey, celery, shallot, Stonyfield Organic Greek Yogurt, dijon mustard, lemon, seasonings, dried cranberries, dinner rolls, and lettuce.


  1. Add turkey, celery, and shallot to a large bowl and mix to combine.
  2. Add Greek yogurt, Dijon, lemon juice, zest and salt, and pepper. Fold until the turkey is evenly coated.
  3. Fold in cranberries and parsley.
  4. Once all the ingredients have been incorporated, you’re ready to portion and serve!
4 image collage preparing recipe in one bowl adding ingredients and mixing after each addition until fully incorporated.


  1. Keep your turkey a little smaller than bite-sized. You want it to be easy to eat and not overwhelming with chunks of turkey. I like to dice my celeryonions, and parsley quite small for the same reason – easier eating and more even distribution throughout the salad.
  2. Make sure to taste test before serving. Add more seasoning or mix-ins if needed. And feel free to add in any additional mix-ins or herbs you love.
  3. Use Greek yogurt. When it comes to yogurt, Greek is where it’s at. The Greek yogurt adds richness and creaminess to the turkey salad that you just can’t get from regular yogurt. Plus, it also helps keep the salad from becoming dry.
  4. Serve cold. Make sure you have your turkey fully cooled before adding it to the yogurt mixture and serving.


  • Use chicken instead. If you don’t have turkey or don’t like it, this recipe works perfectly with chicken breast as well. You can substitute it in exact amounts with no changes.
  • Skip the bread. Instead of the bread rolls, you can serve the turkey salad on its own or on a bed of lettuce or mixed greens. It’s so versatile!
  • Add some additional goodies. Grapes, diced apples, and raisins are tasty additions. Walnuts or pecans for a little extra crunch and some heart-healthy fats.
A few turkey salad sandwiches on a cutting board with two stacked on top of eachother and a tub of Stonyfield Organic Greek Yogurt behind them.


Leftovers can be stored in an airtight container in the fridge. In fact, it’s even better after 24 hours once the ingredients all get a chance to meld together.


Typically, about 3-5 days. But as always, use your best judgment and if it smells or looks off – throw it out! Better safe than sorry.


I would not recommend it. The yogurt can break down and become watery once thawed. Plus, the texture of the celery and onions may not hold up well in the freezer either. It’s best to make and eat within a few days.

This turkey salad sandwich recipe is a great way to use up leftover turkey breast. It’s simple to make and can easily be tailored to your own tastes by adding in different mix-ins or herbs. With the help of Stonyfield Greek Yogurt, your turkey salad will be creamy and delicious. Serve it cold on bread rolls or as a lettuce wrap for a satisfying meal. So if you’re looking for a tasty and easy way to use up those leftovers, give this recipe a try!

If you try this feel good Turkey Salad Sandwich recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Turkey salad sandwiches on a platter with with bun lids set off to the side slightly to show salad and leafy lettuce on each one.

Turkey Salad Sandwich

Delicious leftover turkey salad recipe without mayo! Greek yogurt, cranberries, turkey breast, and some fresh veggies make this turkey salad irresistible.
5 from 3 votes
AUTHOR: Yumna Jawad
SERVINGS:  servings
COURSE: LunchSaladSandwich
PREP TIME: 10 minutes 
COOK TIME: 0 minutes
TOTAL TIME: 10 minutes 


    • 2 cups cubed cooked turkey breast
    • 2 celery stalks diced
    • 1 shallot mined
    • ½ cup Greek yogurt
    • 1 tablespoon Dijon Mustard
    • 1 lemon juice and zest
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ cup dried cranberries
    • ½ cup chopped parsley
    • 12 dinner rolls for serving
    • Lettuce for serving


  • Add turkey, celery and shallot to a large bowl and mix to combine. Add greek yogurt, Dijon, lemon juice and zest and salt and pepper. Fold until the turkey is evenly coated.
  • Fold in cranberries and parsley and divide into dinner rolls with lettuce.


Mixing Bowl Set
Zwilling Knife Block Set
Cutting Board
Lemon Squeezer
Measuring Cups and Spoons


*Nutrition label includes 2 dinner roll sandwiches per serving.


Calories: 340kcalCarbohydrates: 51gProtein: 20gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 32mgSodium: 641mgPotassium: 312mgFiber: 5gSugar: 10gVitamin A: 448IUVitamin C: 17mgCalcium: 192mgIron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

This article originally appeared on FeelGoodFoodie and was syndicated by MediaFeed.

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