Grape Turkey Salad Platter
A refreshing make-ahead salad with turkey, grapes, and a tangy dressing, perfect for large gatherings.
- Prep20 min
- Total20 min
- DifficultyEasy
- Servings20
This salad is a crowd-pleaser, combining tender turkey, sweet grapes, and crunchy pecans with a creamy, tangy dressing. It's best served chilled, making it a great make-ahead option for parties or potlucks.
Field editor Sue Ross of Casa Grande, Arizona, recommends serving it on a chilled platter and replenishing often to keep it fresh. The salad keeps well in the refrigerator, so leftovers are welcome.
Ingredients
Servings
Converted amounts are rounded.
Method
- In several large bowls, combine the cubed turkey, halved grapes, diced celery, toasted pecans, and sliced green onions.
- In a separate large bowl, whisk together the mayonnaise, chicken broth, vinaigrette, and prepared mustard until smooth.
- Pour the dressing over the turkey mixture and toss gently until everything is evenly coated.
- Cover the bowls with plastic wrap or lids and refrigerate for at least 4 hours before serving.
- Serve the salad chilled, preferably on a cold platter. Refrigerate any leftovers.
💡 Tips
- For best results, chill the salad for at least 4 hours or overnight to allow flavors to meld.
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.
- If you prefer a lighter dressing, reduce the mayonnaise slightly and add more broth.
Inspired by a recipe from Taste of Home