Ingredients:

  • 450 g (1 lb) cooked turkey breast or thigh, cooled and diced into ½-inch (1.2 cm) cubes
  • 2 stalks celery, finely diced
  • ¼ small red onion, very finely minced (about 2 tablespoons)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped (optional)
  • 120 ml (½ cup) full-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon black pepper, freshly ground, or to taste
  • Pinch of smoked paprika (optional)

Instructions:

  1. Prepare the Turkey & Vegetables: Ensure your cooked turkey is completely cooled. Dice it into uniform ½-inch (1.2 cm) cubes and place them into the large mixing bowl. Finely dice the celery and very finely mince the red onion. Add them to the bowl with the turkey. Chop the fresh parsley and chives (if using). Add these to the bowl as well.
  2. Whisk the Dressing: In the medium mixing bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, sea salt, black pepper, and smoked paprika (if using). Whisk vigorously until the dressing is smooth, well combined, and creamy. Taste and adjust seasoning if needed – a little more salt or lemon can really make it pop!
  3. Combine & Mix: Pour the prepared dressing over the turkey and vegetable mixture in the large bowl. Using a rubber spatula or large spoon, gently fold everything together. Mix until all the turkey and vegetables are evenly coated with the creamy dressing. Be careful not to overmix, as this can break down the turkey.
  4. Chill for Flavours to Meld: Cover the bowl with cling film or transfer the turkey salad to an airtight container. Refrigerate for at least 30 minutes. This chilling time is crucial; it allows the flavours to develop and meld together beautifully, making the salad taste even better.
  5. Serve & Enjoy: Give the salad a final gentle stir before serving. Serve as desired (e.g., on bread, lettuce, or with crackers).