Leftover Turkey or Chicken Cream Cheese Salad Recipe
Introduction
This creamy and flavorful turkey or chicken salad is a perfect way to use up leftover poultry. Combining cream cheese, Greek yogurt, and a touch of tangy Dijon mustard, it makes a deliciously creamy filling for sandwiches or wraps.
Ingredients
- 2 cups cooked turkey or chicken, shredded
- 4 oz (120g) cream cheese, at room temperature
- 1/4 cup (60g) Greek yogurt
- 1 tsp (5g) Dijon mustard
- 1 tsp (5ml) lemon juice
- Salt and pepper, to taste
- 1 celery stick, finely chopped
- 2 green onions, finely chopped
- 1/4 cup (30g) pecans, lightly toasted and chopped
- 1/4 cup (30g) dried cranberries, chopped
Instructions
- Step 1: Shred the turkey or chicken into bite-sized pieces.
- Step 2: In a mixing bowl, beat the cream cheese with Greek yogurt until smooth.
- Step 3: Stir in the Dijon mustard, lemon juice, salt, and pepper.
- Step 4: Add the shredded turkey or chicken, celery, green onions, pecans, and dried cranberries.
- Step 5: Mix until all ingredients are well coated.
- Step 6: Taste and adjust seasoning as needed.
- Step 7: Chill for at least 30 minutes to let the flavors meld.
- Step 8: Serve on croissants, in lettuce or tortilla wraps, or with crackers.
Tips & Variations
- For a lighter version, substitute cream cheese with more Greek yogurt or use low-fat cream cheese.
- Add chopped apples for extra crunch and sweetness.
- Use walnuts or almonds instead of pecans for a different nutty flavor.
- Feel free to swap dried cranberries with raisins or dried cherries.
Storage
Store the turkey or chicken cream cheese salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir. It can be enjoyed cold or at room temperature, but avoid leaving it out for more than two hours to keep it safe.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves time. Just shred it before combining with the other ingredients.
Is it possible to make this recipe dairy-free?
You can try substituting cream cheese and Greek yogurt with dairy-free alternatives, but the texture and flavor may be slightly different.
Print
Leftover Turkey or Chicken Cream Cheese Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A creamy, flavorful salad made from leftover shredded turkey or chicken, combined with cream cheese, Greek yogurt, and a blend of crunchy and tangy mix-ins like celery, pecans, and dried cranberries. Perfect for a quick lunch or a light snack served on croissants, wraps, or crackers.
Ingredients
Main Ingredients
- 2 cups cooked turkey or chicken, shredded
- 4 oz (120g) cream cheese, at room temperature
- 1/4 cup (60g) Greek yogurt
- 1 tsp (5g) Dijon mustard
- 1 tsp (5ml) lemon juice
- Salt and pepper, to taste
Mix-ins
- 1 celery stick, finely chopped
- 2 green onions, finely chopped
- 1/4 cup (30g) pecans, lightly toasted and chopped
- 1/4 cup (30g) dried cranberries, chopped
Instructions
- Prepare the turkey or chicken: Shred the cooked turkey or chicken into bite-sized pieces to ensure easy mixing and serving.
- Make the creamy base: In a mixing bowl, beat the cream cheese together with the Greek yogurt until the mixture is smooth and creamy.
- Add flavor components: Stir in Dijon mustard, lemon juice, salt, and pepper into the cream cheese mixture for a balanced tangy and savory flavor.
- Combine all ingredients: Add the shredded turkey or chicken, finely chopped celery, green onions, toasted pecans, and dried cranberries to the creamy base.
- Mix thoroughly: Stir all ingredients carefully until everything is evenly coated and well combined.
- Adjust seasoning: Taste the salad and add more salt or pepper if required, to suit your preference.
- Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to firm up slightly.
- Serve: Serve chilled on croissants, inside lettuce or tortilla wraps, or alongside crackers for a delightful meal or snack.
Notes
- Toasting the pecans enhances their flavor and adds a pleasant crunch.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and Greek yogurt with plant-based alternatives.
- Adjust the consistency by adding more Greek yogurt if a creamier texture is desired.
- Perfect use for leftover turkey or chicken to reduce food waste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: turkey salad, chicken salad, cream cheese salad, leftover turkey recipe, creamy chicken salad, easy lunch, quick salad recipe
