Thanksgiving Turkey Leftovers Salad

Or, you know, anytime turkey OR chicken salad!

I’ve been obsessed with the cranberry turkey salad from HEB. I’ve even made a run during my lunch hour at work just to get some. While grocery shopping this morning I Pinterest-searched a recipe and came across this one. I made a few changes (ingredient-wise and made it a little quicker from start-to-finish), but she got it pretty spot-on!

You’ll Need:

3 cups shredded turkey meat (or chicken)
1/4 cup finely chopped green onions
1 cup finely chopped celery
3/4 cup dried cranberries
1/2 cup of mayonnaise
1/2 cup of sour cream
1 teaspoon dried parsley
1 teaspoon dried dill
1/2 teaspoon garlic powder
Dash of fresh cracked pepper
Dash of fresh cracked sea salt

(I recommend the McCormick grinders! Nothing like fresh pepper and sea salt! Of course, this is optional; you can always use regular pepper and salt!)

Start by chopping up your veggies and making sure your turkey (or chicken) is nice and shredded. Mix the turkey, celery, onions, and cranberries in a large bowl. Grab a medium-sized bowl and mix your mayo, sour cream, parsley, dill, garlic powder and crack a few turns of pepper and sea salt.

Then stir the mayo mixture into your turkey and veggies mixture and voila! Enjoy with some pita chips or in a crescent sandwich!