Turkey Salad Recipe

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I serve this on a bed of lettuce, as a sandwich or in a croissant for a special occasion.—Ruthe Holmberg, Louisville, Kentucky
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 hard-cooked egg
  • 4 cups shredded cooked turkey or chicken
  • 3/4 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 cup) equals 665 calories, 52 g fat (8 g saturated fat), 174 mg cholesterol, 370 mg sodium, 4 g carbohydrate, 1 g fiber, 44 g protein.


  1. In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving. Yield: 4 servings.
Originally published as After Thanksgiving Salad in Quick Cooking November/December 1998, p10

Light-Bodied White Wine

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

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Reviewed Dec. 7, 2011

"really easy , fast and gut!"

Reviewed Oct. 30, 2010

"I added Craisins to this salad for a little more Thanksgiving flavor, and a couple of tablespoons of chopped onion, it was delicious!"

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