Shredded Turkey Salad with Greek Yogurt
A lighter, protein-packed twist on classic chicken salad. Tender shredded turkey gets tossed with crisp celery, sweet grapes, and a tangy Greek yogurt dressing. It's creamy, crunchy, and refreshing — perfect for sandwiches, wraps, or a quick high-protein lunch straight from the fridge.
For 4 servings
- prep
Prep the turkey and vegetables.
1.Shred 400g cooked turkey breast into bite-sized pieces and add to a large mixing bowl.2.Dice 2 celery stalks into small pieces and add to the bowl.3.Halve 1 cup of red grapes and add them in.4.Finely chop enough red onion to make 1/4 cup and add to the bowl. - mix
Make the Greek yogurt dressing.
1.In the same bowl, add 1/2 cup Greek yogurt, 2 tsp Dijon mustard, and 1 tbsp fresh lemon juice.2.Sprinkle in a pinch each of salt and black pepper.3.Stir everything together until the dressing is smooth and evenly coats the turkey. - mix
Combine and finish the salad.
1.Add 2 tablespoons of chopped fresh dill to the bowl.2.Fold gently with a spatula until all ingredients are well combined.3.Taste and adjust salt or lemon juice if needed.TIPChilling for 30 minutes lets the flavors meld beautifully. - serve
Serve or store for later.
Serve the turkey salad chilled or at room temperature. Spoon onto toasted bread, lettuce wraps, or enjoy on its own. Store leftovers in an airtight container in the refrigerator for up to 3 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, shred the turkey by hand instead of chopping it — it keeps the pieces tender and avoids a mushy salad.
- 2Pat the diced celery dry with a paper towel before adding it; excess moisture can make the salad watery.
- 3Use full-fat Greek yogurt for a creamier, more stable dressing that won't separate as it chills.
- 4Let the salad rest in the fridge for at least 30 minutes before serving to allow the flavors to meld.
- 5Toast your bread or wraps lightly before filling to prevent sogginess from the creamy dressing.
- 6If making ahead, hold back the dill and stir it in just before serving for the brightest flavor.
Adapt it for your goals.
High-protein
Add a scoop of unflavored collagen or whey protein powder to the yogurt dressing for an extra protein kick — great for post-workout recovery.
low fatLow-fat
Use nonfat Greek yogurt and reduce the Dijon by half; add a splash of apple cider vinegar for tang without extra calories.
nutty crunchNutty crunch
Fold in 1/4 cup of toasted chopped pecans or walnuts for added texture and healthy fats — pairs beautifully with the grapes.
herb swapHerb swap
Replace dill with equal parts fresh tarragon or basil for a different aromatic profile that still complements the turkey and grapes.
dairy freeDairy-free
Use a thick, plain coconut or cashew yogurt instead of Greek yogurt; add 1/2 teaspoon of nutritional yeast for subtle savory depth.
Why this is on our healthy list.
Lean Protein Source
Turkey breast is naturally low in fat and high in complete protein, supporting muscle repair and satiety.
Gut-Friendly Probiotics
Plain Greek yogurt contains live active cultures that can aid digestion and support a healthy gut microbiome.
Vitamin C from Grapes
Red grapes provide vitamin C and antioxidants like resveratrol, which help fight oxidative stress.
Low Added Sugar
This salad relies on the natural sweetness of grapes and the tang of yogurt, keeping added sugars minimal.
Frequently asked questions
Yes, rotisserie turkey works perfectly. Remove the skin and shred the breast meat; dark meat can be used too, but it will be slightly richer.
