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Turkey Luncheon Salad Recipe

Turkey Luncheon Salad Recipe

“I received this recipe as a newly-wed and made it healthier by using brown rice and fat-free mayo and sour cream.” Think ladies' luncheon…with a light, refreshing Asian twist! Joan Cannon - Noblesville, Indiana
TOTAL TIME: Prep/Total Time: 25 min. YIELD:7 servings


  • 2 cups cubed cooked turkey breast
  • 2 cups cooked brown rice
  • 1 can (14 ounces) bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 celery rib, chopped
  • 1 small carrot, shredded
  • 1/4 cup finely chopped onion
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup fat-free sour cream
  • 1 tablespoon reduced-sodium soy sauce
  • 3/4 teaspoon salt
  • 7 lettuce leaves
  • 1/4 cup dried cranberries


  • 1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream, soy sauce and salt; pour over salad and gently stir to coat. Serve over lettuce leaves. Sprinkle with cranberries. Yield: 7 servings.

Nutritional Facts

1 cup: 195 calories, 2g fat (0 saturated fat), 39mg cholesterol, 545mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 16g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

Reviews for Turkey Luncheon Salad

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goldcress User ID: 6149207 175905
Reviewed Aug. 12, 2011

"It was good. I used chicken instead."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.