Dinner

Turkey Salad Sandwich with Cranberries and Parsley Recipe

BySimon Carel November 29, 2025November 29, 2025

Introduction

This Turkey Salad Sandwich is a fresh and flavorful way to enjoy leftover turkey or a quick cooked breast. Creamy Greek yogurt and zesty lemon brighten the mix, while cranberries add a touch of sweetness. Perfect for a light lunch or picnic meal.

Two small sandwiches stacked on each other are shown, each with a shiny, golden-brown bun on top and bottom. Inside each sandwich, there is a layer of bright green, fresh lettuce with ruffled edges, followed by a creamy chicken salad layer mixed with small pieces of chicken, dark dried cranberries, and green herbs. The sandwiches are placed on a light wooden surface with a white marbled background. More sandwiches are blurred in the background, showing the same layers and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked turkey breast (cubed)
2 celery stalks (diced)
1 shallot (minced)
½ cup Greek yogurt
1 tablespoon Dijon mustard
1 lemon (juice and zest)
¼ teaspoon salt
¼ teaspoon black pepper
½ cup dried cranberries
½ cup parsley (chopped)
12 dinner rolls (for serving)
Lettuce (for serving)

Instructions

Step 1: In a large bowl, combine the cubed turkey, diced celery, and minced shallot. Mix gently to distribute evenly.
Step 2: Add the Greek yogurt, Dijon mustard, lemon juice and zest, salt, and black pepper to the bowl. Fold the ingredients until the turkey is evenly coated with the dressing.
Step 3: Fold in the dried cranberries and chopped parsley. Stir until well combined.
Step 4: Slice the dinner rolls and layer with lettuce. Divide the turkey salad evenly among the rolls and serve immediately.

Tips & Variations

For extra crunch, add chopped walnuts or pecans to the salad mix.
Substitute Greek yogurt with mayonnaise for a richer dressing.
Add a dash of smoked paprika for a subtle smoky flavor.
Use whole grain rolls or wraps for a healthier option.

Storage

Store any leftover turkey salad in an airtight container in the refrigerator for up to 3 days. Keep the rolls separate to prevent them from becoming soggy. When ready to serve, assemble sandwiches fresh and enjoy. The salad can be eaten chilled or at room temperature.

How to Serve

The image shows four small sandwiches on a wooden board against a white marbled background. Each sandwich has two soft golden brown buns as the top and bottom layers. Inside, there is a layer of fresh green lettuce with a leafy texture, topped with a creamy salad filling that includes white chunks of chicken or tofu mixed with small dark purple pieces, possibly grapes or olives, and finely chopped green herbs. To the left, there is a white container of Stonyfield Organic Greek yogurt with a blue and green label, slightly blurred in the background. The sandwiches are arranged with two stacked vertically on the right side, and two placed next to each other on the left, showing the filling clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this turkey salad ahead of time?

Yes, you can prepare the turkey salad up to 24 hours in advance. Keep it refrigerated and mix the salad again before assembling the sandwiches.

What can I use if I don’t have shallots?

Red onion or green onions make good substitutes for shallots, providing a similar mild onion flavor.