It’s time to unwrap that sandwich for a salad you’ll crave! We’re talking about using those Thanksgiving turkey leftovers in an easy BLT Turkey Salad that has it all.
Crisp lettuce, juicy tomato, smoky bacon, and fresh avocado slices, all tossed in a creamy homemade yogurt dressing with leftover holiday turkey. Let’s dig in!
Leftover Thanksgiving turkey holds a special place in post-holiday menu planning. We might start with a simple turkey salad sandwich, but pot pies, tetrazzini, and this new BLT Turkey Salad recipe are all in the mix.
As amazing as a BLT (bacon—lettuce—tomato) is in sandwich form, it has a secret power: it makes an equally scrumptious salad for roast turkey leftovers (or rotisserie chicken).
Mild-flavored turkey complements all the BLT flavors we love—smoky, salty bacon, ripe tomatoes—and we take it to another level of yum with sharp cheddar cheese, fresh cucumber, bell pepper, and avocado.
Creamy yogurt dressing is the perfect finish.
Our creamy dressing rivals the usual buttermilk ranch with added yogurt to support gut health. The shallots, red wine vinegar, and yogurt bring a savory, tangy vibe to the dressing with a balance of mayonnaise to keep it smooth and creamy.
Flavor Tip: Add more yogurt than mayo if you love tangy flavors. If the tang of yogurt is not your thing, add more mayo than yogurt.
How to Make the Perfect Crispy Bacon
Cooking bacon in an oven or air fryer is the best way to achieve evenly cooked, perfectly crispy bacon. It will take less time in an air fryer, but using the oven method allows you to bake more at a time. We like efficient moves like that!
- Line a rimmed baking sheet with parchment—this makes cleanup easier.
- Arrange the bacon on top of the parchment, leaving a little room between the slices so they don’t overlap.
- Bake at 400°F for about 20 minutes, flipping the bacon after 10 minutes of cooking. (The time will depend on the thickness of the bacon—thinner bacon will take less time to cook. TIP: During the cooking process, remove any bacon strips that are cooking faster; continue to cook until all the bacon is browned and done.
- Transfer the bacon to a paper towel-lined plate and let it cool (bacon will crisp as it cools).
PRO PREP TIP: Baking a full pan or two of bacon in the oven until almost done (not quite crispy) is a great way to prep it ahead for quick re-heats during the week. My favorite way to reheat a few strips of bacon is in the air fryer for 1 to 2 minutes, just until crispy.
Recipe STEP BY STEP
- Arrange the bacon on a rimmed baking pan and cook at 400°F until crisp, about 20 minutes, turning halfway through the cooking time. Or cook in an air fryer for approximately 15 minutes. Once the bacon is done, cool slightly and crumble.
- Whisk the salad ingredients to combine in a small mixing bowl or jar.
- Prep the remaining ingredients and layer them in a shallow bowl.
- Spoon on salad dressing and serve, or toss to coat.
I like to layer this BLT Turkey salad in shallow bowls with the ingredients in rows for a beautiful presentation so each salad can be customized (my kids never liked green peppers). Then, spoon on the dressing and gently toss with a fork as you enjoy the salad.
TIPS & VARIATIONS:
- Change the lettuce greens or substitute some with microgreens, alfalfa sprouts, shaved cabbage, or fresh herbs.
- Substitute green onions for the shallot in the dressing or sub Homemade Ranch Dressing, which will have less tang.
- Substitute turkey bacon for the pork bacon.
- Substitute rotisserie chicken, pork loin, or even grilled salmon for the turkey.
- Use other cheeses like feta, cotija, blue cheese, or any cheese you prefer.
- Add other vegetables: We use cucumber, bell pepper, and avocado in this recipe, but cauliflower, broccoli, sliced carrot, radish, apple, or dried cranberries would be great additions too.
- Add Nuts—cashews, almonds, and pecans would work well here.
- Create a wrap—make the salad as directed, then wrap it in a tortilla or wrap of your choice; dip the wrap in the homemade dressing.
- Create a chopped salad—use a heartier lettuce like Romaine or Chinese cabbage and shred or chop the lettuce into smaller pieces so that all the ingredients are bite-size before tossing with the dressing.
- Spice it up—add a kick by incorporating sliced jalapeños or a spicy chipotle to the dressing.
- Give it some sass with Kalamata olives, pepperoncini, or red biquinho chile peppers (pepper drops).
More Salad Recipes You’ll Love
- Arugula Watermelon Salad with Feta, Blackberries, Walnuts, and Balsamic
- Spinach Strawberry Salad with Maple Candied Walnuts
- Citrus Salad with Maple Candied Walnuts and Orange-Dijon Dressing
- Classic Caesar Salad Recipe with 2-Minute Creamy Caesar Dressing
- Galia Melon Salad with Goat Cheese, Prosciutto, and Pine Nuts
- Fried Goat Cheese & Grilled Beet Salad
- Caprese Panzanella Salad Recipe
BLT Turkey Salad with Creamy Yogurt Dressing
Ingredients
FOR THE DRESSING:
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons minced shallot
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon smoked paprika
FOR THE SALAD:
- 5 strips bacon cooked and crumbled
- 5 cups butter leaf lettuce torn into bite-size pieces
- 2 cups cooked turkey cut into 1/2-inch cubes
- 1 cup chopped tomatoes
- 1 cup shredded sharp cheddar cheese
- 1 cup cubed cucumber
- 1/3 cup sliced red bell pepper
- 1/3 cup diced green pepper
- 1 large avocado (or two medium) cubed
Instructions
- Arrange the bacon on a rimmed baking pan and cook at 400°F until crisp, about 20 minutes, turning halfway through the cooking time. Or cook in an air fryer for approximately 15 minutes.
- In a small mixing bowl or jar, whisk the salad dressing ingredients to combine. Allow to sit for 20 minutes while prepping the rest of the salad.
- While the bacon cooks, prep the remaining ingredients and layer them in a shallow bowl. Once the bacon is done, cool slightly and crumble.
- Spoon dressing over salad and serve, or toss to coat.
Notes
- Change the lettuce greens or substitute some with microgreens, alfalfa sprouts, shaved cabbage, or fresh herbs.
- Substitute green onions for the shallot in the dressing or sub Homemade Ranch Dressing, which will have less tang.
- Substitute turkey bacon for the pork bacon.
- Substitute rotisserie chicken, pork loin, or even grilled salmon for the turkey.
- Use other cheeses like feta, cotija, blue cheese, or any cheese you prefer.
- Add other vegetables: We use cucumber, bell pepper, and avocado in this recipe, but cauliflower, broccoli, sliced carrot, radish, apple, or dried cranberries would be great additions too.
- Add Nuts—cashews, almonds, and pecans would work well here.
- Create a wrap—make the salad as directed, then wrap it in a tortilla or wrap of your choice; dip the wrap in the homemade dressing.
- Create a chopped salad—use a heartier lettuce like Romaine or Chinese cabbage and shred or chop the lettuce into smaller pieces so that all the ingredients are bite-size before tossing with the dressing.
- Spice it up—add a kick by incorporating sliced jalapeños or a spicy chipotle to the dressing.
- Give it some sass with Kalamata olives, pepperoncini, or red biquinho chile peppers (pepper drops).
Joey says
I left off the peppers but loved the rest! Made it with rotisserie chicken and the dressing is a new favorite.