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Turkey BLT salad on a blue towel with dressing on the side
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5 from 1 vote

BLT Turkey Salad with Creamy Yogurt Dressing

Crisp lettuce, juicy tomato, smoky bacon, and fresh avocado slices, all tossed in a creamy homemade yogurt dressing with leftover holiday turkey.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Salad
Cuisine: American
Servings: 4
Calories: 588kcal
Author: Judy Purcell

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

Nutritional information is based on using half the salad dressing for 4 salads. There will be leftover dressing for other salads.
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).

Nutrition

Calories: 588kcal | Carbohydrates: 16g | Protein: 39g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1230mg | Potassium: 1158mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3111IU | Vitamin C: 38mg | Calcium: 319mg | Iron: 4mg