Cranberry Turkey Club Chopped Salad takes familiar turkey club ingredients and adds a sweet cranberry layer that makes sense for fall lunches and post-holiday meals.
You get chopped turkey breast, crisp bacon, romaine lettuce, cheddar cheese, tomatoes, cucumber, celery, red onion, and dried cranberries in every serving.
The creamy dressing uses Greek yogurt, cranberry sauce, apple cider vinegar, and Dijon mustard. It has a tangy, slightly sweet taste that pairs well with the smoky bacon and sharp cheddar.
Every serving has 46 grams of protein, making this a filling lunch or weeknight dinner.
Use leftover holiday turkey or cooked turkey breast from the grocery store. Serve the salad in a wide bowl for lunch at home, take it to work with the dressing stored separately, or add it to a casual fall dinner menu.
The entire recipe takes 30 minutes from start to finish.
Why You’ll Love This Cranberry Turkey Club Chopped Salad
High in Protein
Each serving has 46 grams of protein from turkey breast, Greek yogurt, bacon, and cheddar cheese.
Ready in 30 Minutes
This chopped salad is ready in 30 minutes, making it a practical choice for lunch or a weeknight dinner.
Uses Cooked Turkey
This recipe gives you another way to serve leftover holiday turkey. Packaged cooked turkey breast can also be used.
Sweet and Savory Ingredients
Dried cranberries and cranberry sauce add sweetness, while bacon, cheddar, Dijon mustard, and turkey add savory flavor.
Made for Lunch or Dinner
Serve this chopped salad as a high-protein lunch, a lighter dinner, or a meal-prep option with the dressing stored separately.
Ingredient Substitutions
Cooked Chicken Breast
Replace the cooked turkey with the same amount of cooked chicken breast.
Turkey Bacon
Use four slices of turkey bacon instead of center-cut bacon.
Swiss or Provolone Cheese
Replace the sharp cheddar with reduced-fat Swiss or provolone cheese.
Dried Cherries
Use dried cherries instead of dried cranberries for a similar chewy texture and tart taste.
Low-Fat Sour Cream
Replace the plain Greek yogurt with low-fat sour cream. The dressing may have a slightly thinner texture.
Jellied Cranberry Sauce
Whole-berry or jellied cranberry sauce can be used in the dressing. Whisk until no large pieces remain.
White Wine Vinegar
Replace the apple cider vinegar with white wine vinegar. The dressing will taste slightly less sweet.
Romaine Alternatives
Use chopped green leaf lettuce or a mix of romaine and baby spinach.
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Cranberry Turkey Club Chopped Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 6 cups chopped romaine lettuce
- 3 cups cooked turkey breast chopped
- 4 slices center-cut bacon
- 1 cup cherry tomatoes halved
- ¾ cup cucumbers chopped
- ½ cup reduced-fat sharp cheddar cheese diced
- ⅓ cup dried cranberries roughly chopped
- ⅓ cup red onion chopped
- ¼ cup celery finely chopped
- 2 tablespoon chopped fresh parsley
For the Cranberry Dijon Dressing:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 2 tablespoon cranberry sauce
- 2 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon water
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place the bacon in a large skillet over medium heat. Cook for 8 to 10 minutes, turning as needed, until crisp.
- Transfer the bacon to a paper towel-lined plate. Let the bacon cool.
- Crumble the bacon into small pieces.
- In a large mixing bowl, add the romaine lettuce, turkey, bacon, cherry tomatoes, cucumber, cheddar cheese, dried cranberries, red onion, celery, and parsley.
- In a small bowl, add the Greek yogurt, mayonnaise, cranberry sauce, apple cider vinegar, Dijon mustard, water, garlic powder, onion powder, salt, and black pepper.
- Using a wire whisk, mix the dressing until smooth.
- Pour the dressing over the salad. Toss until the ingredients are evenly coated.
- Serve immediately.
Notes
Tips and Tricks
Dry the vegetables well – Water left on the lettuce, tomatoes, or cucumber can thin the dressing and make the salad watery. Store the dressing separately for meal prep – Add the dressing shortly before serving to keep the romaine crisp. Taste the cranberry sauce before mixing – Some cranberry sauces are sweeter than others. Add a small amount of extra vinegar when the dressing tastes too sweet.Storing
Store the salad – Place the undressed salad in an airtight container and refrigerate for up to 3 days. Store the dressing – Keep the cranberry Dijon dressing in a separate covered container in the refrigerator for up to 4 days. Store the bacon – Refrigerate the crumbled bacon in a separate container to help it retain its texture. Store dressed leftovers – Refrigerate dressed salad for up to 1 day. The romaine will soften as it sits.Nutrition
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