Turkey Salad with Fruit

A no-cook way to stretch leftover turkey into a bright, crunchy lunch salad, this one leans sweet with green grapes and mandarin orange segments, crunchy with water chestnuts and celery, and finished with a clever yogurt-soy dressing that swings both fruity and savory.

The soy sauce in the dressing might surprise you, but a splash brings savory depth to a flavored yogurt that would otherwise taste too dessert-like. Peach yogurt gives the most balanced result, orange yogurt doubles down on the citrus theme, and lemon leans the dressing tart and bright.

The two-hour chill is not optional. Cold time lets the yogurt sauce thicken around the turkey and fruit, and lets the scallions mellow so they do not overpower. Serve piled on a bed of mixed salad greens, maybe with crackers or toasted pita on the side.

Kitchen Tips

• Pat the mandarin orange segments dry after draining, excess syrup will thin the dressing.
• Slice grapes in half so they distribute evenly through the salad.
• Shred or cube turkey into bite-size pieces, larger chunks make for awkward forkfuls.
• Taste and adjust soy sauce at the end, yogurt brands vary in sweetness.

Variations

• Swap pecans or toasted almonds in for water chestnuts if the crunch source matters more than the Asian-leaning note.
• Add halved red grapes alongside the green for color contrast.
• Use leftover roast chicken instead of turkey when it is not the week after Thanksgiving.