I am a fan of chicken salad and tuna salad and I’m the only one in my house that appreciates them. Either in a sandwich or with some pita chips, it’s my perfect lunch. I make it for lunch when I have leftover meat and usually just enough for one to enjoy.

This past weekend, with so much leftover turkey from Thanksgiving Day, I figured why not turn it into a turkey salad.  I’m adapting my version of the chicken/ tuna salad recipe into a turkey version. Considering that turkey tends to be dry, flavorless and needs more tang in order for it to taste like anything (just my opinion), a salad affords you that opportunity.

Generally, I am of the thought that less mayonnaise is better (you have to cut fat somewhere) but for turkey, it kind of needs it.  It seems to just absorb it right up.  Also, I don’t use eggs in my salad. I never add fruit or nuts in it either. I like my salads savory, however, feel free to add them in yours if that is your thing.

Oh, and when raw onions are required for a recipe, I like to use raw shallots instead. Shallots tend to have a milder taste plus your friends may appreciate it too (hint, hint). The chipotle pepper adds a little kick to it all.


  • 2 cups of shredded turkey
  • 4 tablespoons of mayonnaise
  • 2 tablespoons of spicy mustard
  • 1 celery stalk finely chopped
  • 1 small shallot finely chopped
  • 1 slice of sandwich pickle finely chopped
  • 1/8 teaspoon of ground chipotle
  • Salt and pepper to taste


  1. In a bowl place the shredded turkey along with your chopped shallot, celery and pickles.
  2. Mix in mayonnaise, prepared spicy mustard, chipotle and salt and pepper. Cover and refrigerate for at least 1 hour but the longer you let it marinade the better it will taste.

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