You know that moment after the holidays when you open the fridge and stare at piles of leftover turkey? Yeah, me too. For years, I’d make sad turkey sandwiches until I discovered the magic trick—tossing that turkey in the air fryer transforms it into something spectacular. This Air Fryer Leftover Turkey Salad (Post-Holiday) became my go-to solution, turning what could be a boring meal into a crispy, flavorful masterpiece in under 20 minutes. The air fryer works wonders, giving the turkey that irresistible crunch while keeping the inside juicy. Trust me, once you try this method, you’ll never look at holiday leftovers the same way again!
Why You’ll Love This Air Fryer Leftover Turkey Salad
This salad isn’t just a way to use up leftovers—it’s a game-changer. Here’s why:
- Lightning fast: Done in under 20 minutes, even on the busiest post-holiday day.
- That crave-worthy crunch: The air fryer gives the turkey crispy edges while keeping it tender inside.
- Endless flexibility: Toss in whatever veggies or cheese you’ve got—it’s impossible to mess up.
- No more dry turkey: The air fryer revives leftovers better than any microwave ever could.
Ingredients for Air Fryer Leftover Turkey Salad
Gather these simple ingredients—most are probably already in your fridge after the holidays! Exact measurements matter here, especially for the seasoning, so don’t eyeball it unless you’re feeling rebellious (I won’t tell).
- 2 cups leftover turkey, shredded – Hand-shredding gives the best texture, but hey, if you’re in a rush, chop it rough. Just no big chunks—they won’t crisp right.
- 1 tablespoon olive oil – The glue for those spices. Extra virgin works, but regular’s fine too.
- 1 teaspoon salt – Kosher salt’s my go-to. Table salt? Use ¾ teaspoon—it’s saltier.
- 1 teaspoon black pepper – Freshly cracked if you’re fancy, pre-ground if you’re practical (I’m usually the latter).
- 1 teaspoon garlic powder – Not garlic salt! That’ll make it too salty. Learned that the hard way.
- 4 cups mixed greens – Baby spinach, arugula, whatever’s wilting in your crisper drawer. Sturdier greens hold up better.
- 1 cup cherry tomatoes, halved – Halve them so they don’t roll off your fork. Grape tomatoes work too.
- ½ cup cucumber, sliced – English cucumber’s my pick (no peeling!), but regular cukes are fine—just deseed them.
- ¼ cup red onion, thinly sliced – Soak in cold water for 5 minutes if raw onion’s too punchy for you.
- ¼ cup feta cheese, crumbled – The salty tang balances everything. Goat cheese or blue cheese crumbles? Also genius.
- 2 tablespoons balsamic vinaigrette – Store-bought is fine, but if you’re feeling extra, whisk 1 tbsp balsamic + 1 tbsp olive oil + ½ tsp honey.
Pro tip: Raid your fridge for other leftovers—a handful of roasted Brussels sprouts or diced sweet potatoes would be *chef’s kiss* here.
Equipment You’ll Need
This recipe keeps it simple—no fancy gadgets required! Here’s what you’ll grab:
- Air fryer – Any model works, but if yours runs hot, check the turkey a minute early. Mine’s an old workhorse that’s survived one too many kitchen experiments.
- Mixing bowl – Medium-sized for tossing the turkey with oil and spices. I use my chipped ceramic one—it’s seen more turkey than Thanksgiving.
- Measuring spoons – Eyeballing spices is risky business here. Too much garlic powder? Been there, regretted that.
- Tongs or fork – For flipping/shaking the turkey mid-air-fry. Metal tongs can scratch your basket, so silicone-tipped ones are safer.
- Salad bowl – Big enough to toss everything without greens flying everywhere. My “salad” bowl is actually the pasta bowl my aunt gifted me—multipurpose win!
Bonus: If you’re fancy, a mandoline for those paper-thin onion slices. But a sharp knife and steady hand work just fine (says the person with a mandoline still in its box).
How to Make Air Fryer Leftover Turkey Salad
This is where the magic happens—turning that sad leftover turkey into something you’ll actually crave. Follow these steps, and you’ll have a crispy, fresh salad faster than you can say “second helpings.”
Step 1: Prepare the Turkey
First, grab your leftover turkey—cold straight from the fridge is fine! Shred it with your fingers (or two forks if you’re fancy) into bite-sized pieces. The uneven edges are GOOD—they’ll crisp up beautifully.
Toss the turkey in a bowl with olive oil, salt, pepper, and garlic powder. Massage it like you’re giving the turkey a mini spa treatment—you want every nook and cranny coated. Let it sit for 2 minutes while your air fryer preheats (this helps the flavors cling).
Step 2: Air Fry Until Crispy
Preheat your air fryer to 375°F (190°C)—no skipping this step! A hot air fryer = maximum crispiness. Spread the turkey in a single layer in the basket—overcrowding leads to steaming, not crisping. (If your air fryer’s small, work in batches.)
Cook for 5 minutes, then shake the basket or flip the pieces with tongs. This ensures even browning. Cook another 2-3 minutes until golden and crispy at the edges. Watch closely—turkey can go from perfect to overdone FAST in those last 60 seconds!
Step 3: Assemble the Salad
While the turkey crisps, toss your greens, tomatoes, cucumber, and onions in a big bowl. Add the hot turkey right from the air fryer—the warmth slightly wilts the greens (in a good way). Sprinkle with feta, drizzle with dressing, and toss gently. Taste and add an extra pinch of salt if needed.
Serve immediately while the turkey’s still crispy. That satisfying crunch against the cool veggies? Absolute perfection.
Tips for the Best Air Fryer Leftover Turkey Salad
After making this salad more times than I can count (holiday leftovers, am I right?), I’ve picked up some tricks that take it from good to “can I lick the bowl?” levels of delicious. Here are my hard-earned secrets:
Shred, don’t cube: Those stringy, uneven turkey edges crisp up way better than uniform cubes. If your turkey’s already sliced? No worries—just tear it into rustic pieces with your hands. Bonus: less dishes than using knives!
Season under the turkey: Sprinkle half your salt and pepper directly onto the air fryer basket before adding the turkey. Sounds weird, but it creates little flavor bombs when you shake the basket mid-cook. Learned this from a diner cook who winked and said “old kitchen hack.”
Greens matter: Skip the delicate butter lettuce—it turns to mush. I swear by kale or romaine for crunch that holds up against the warm turkey. If your greens are looking sad? Soak them in ice water for 10 minutes first. They’ll crisp right up!
Dress smart: Always toss the dressing with the greens BEFORE adding the turkey. This prevents overdressing (soggy salad = sad salad). Extra pro move? Keep the feta out until the very end so it doesn’t dissolve into pink specks.
Bonus emergency tip: If your turkey’s drier than the Sahara after reheating, drizzle 1 tsp of broth or water over it BEFORE air frying. The steam brings it back to life—just add 30 extra seconds to crisp it up again.
Variations for Your Air Fryer Leftover Turkey Salad
This salad is basically a blank canvas for whatever’s lurking in your fridge—here’s how I mix it up depending on my mood (or what needs using up before it goes bad):
Protein swaps: No turkey? Shredded chicken works beautifully (I’ve even used leftover rotisserie in a pinch). For a vegetarian twist, crispy chickpeas or air-fried tofu cubes add that same satisfying crunch.
Cheese adventures: Feta’s my go-to, but crumbled goat cheese adds creaminess, or sharp cheddar cubes give it a hearty punch. Once I used leftover brie—just diced it cold and let it get slightly melty from the warm turkey. Game. Changer.
Dressings to try: Swap the balsamic for:
- Honey mustard (1 tbsp Dijon + 1 tbsp honey + 1 tbsp olive oil)
- Creamy avocado lime (blend ½ avocado + 2 tbsp Greek yogurt + lime juice)
- Spicy ranch (store-bought ranch + a dash of hot sauce)
Veggie mix-ins: Toss in whatever’s wilting in your crisper—shredded Brussels sprouts, roasted butternut squash cubes, or even thinly sliced apples for sweetness. Last week I threw in leftover roasted carrots and pretended it was “planned gourmet.”
Craziest combo I’ve tried: Air-fried turkey + arugula + sliced strawberries + candied pecans + poppyseed dressing. Sounds weird, tastes like summer decided to crash your holiday leftovers party.
Serving Suggestions
This salad is hearty enough to stand alone, but if you’re feeling fancy (or just extra hungry), here’s how I love to round out the meal:
Crusty bread on the side: A thick slice of warm sourdough or a toasted baguette is perfect for soaking up any leftover dressing at the bottom of the bowl. My trick? Rub the bread with a cut garlic clove first—it adds this subtle flavor that makes the whole meal feel more special.
Simple soup pairing: On chilly post-holiday nights, I’ll serve this with a mug of creamy tomato soup or light chicken broth with herbs. The contrast of hot soup and crisp salad hits all the right comfort food notes without weighing you down.
If you enjoy pairing salads with soup, you might like this creamy tomato soup idea.
Weekend brunch hack: Top the salad with a poached egg—the runny yolk turns it into a full meal. Just don’t tell my grandma I turned her Thanksgiving turkey into brunch!
Storage & Reheating
Okay, let’s be real—this salad is best fresh, but life happens. Maybe you got distracted by holiday sales or your kid suddenly needed help with a “very urgent” Lego project. Here’s how to keep your leftovers tasting (almost) as good as day one:
Storing the components: Keep everything separate! Greens get soggy fast, so store the crispy turkey in one airtight container and the undressed veggies in another. Feta and dressing get their own little containers too—I use those tiny jam jars that would otherwise collect dust.
How long it lasts: The turkey stays crispy-good for 2 days max in the fridge. Greens? Maybe 1 day if they’re sturdy like kale. (Pro tip: Lay a paper towel in the veggie container to absorb excess moisture—it buys you extra time!)
Reheating magic: Toss the turkey back in the air fryer at 350°F for 2-3 minutes to revive that crunch. No air fryer? A quick 30-second blast in the microwave, then finish in a hot dry skillet works in a pinch (but it’s never quite as good).
Emergency salad revival: If everything’s already mixed and looking sad, pick out the turkey to re-crisp, then refresh the greens by soaking in ice water for 5 minutes. Spin dry in a clean towel—boom, like-new salad!
Freezer? Nope. I tried freezing the turkey once—it turned into sad, rubbery bits. Some things just aren’t meant to be frozen, and crispy turkey is one of them. Trust me on this.
Nutritional Information
Let’s talk numbers—because sometimes you wanna enjoy your post-holiday feast without the guilt. Here’s the breakdown per serving (and yes, I actually measured instead of just eyeballing for once!):
- Calories: 320 – Not bad for something that tastes this indulgent!
- Protein: 35g – All that turkey packs a serious protein punch.
- Carbs: 10g – Mostly from the veggies, so no carb crash later.
- Fiber: 3g – Thank you, crunchy cucumbers and leafy greens.
- Sugar: 4g – Just enough sweetness from the dressing and tomatoes.
- Fat: 12g – Mostly the good kind from olive oil and feta.
Important note: These numbers are estimates based on my exact ingredients—your results might vary depending on turkey fattiness, dressing brands, or if you go wild with the feta (no judgment here). For precise counts, plug your specific ingredients into a nutrition calculator. But honestly? Sometimes it’s okay to just enjoy the crispy, savory magic without overanalyzing!
Frequently Asked Questions
I’ve gotten so many questions about this recipe since I started making it—here are the ones that pop up most often (and my brutally honest answers):
Can I use chicken instead of turkey?
Absolutely! Shredded rotisserie chicken works like a charm—just adjust the cook time since chicken tends to dry out faster. Start checking at 4 minutes instead of 5. Bonus: This trick works year-round, not just post-holiday!
If you are looking for other ways to use up leftover chicken, check out this air fryer crispy chicken wings recipe.
How long does the salad keep in the fridge?
The turkey stays crispy for about 2 days if stored separately (see my storage tips above). Once dressed? Eat it within 4 hours or you’ll have a soggy mess. Learned that the hard way during a Netflix binge session.
My air fryer burns the turkey—help!
Three likely culprits: 1) Your air fryer runs hot (try 360°F instead), 2) You overcrowded the basket (turkey needs breathing room!), or 3) You used super lean turkey breast. Dark meat crisps better—if using breast, add ½ tsp extra oil.
Can I make this without an air fryer?
Yes, but… (deep sigh) it’s just not the same. That said: Toss the turkey with oil, spread on a baking sheet, and broil for 3-5 minutes, watching like a hawk. It’ll get crispy-ish but lacks that magical air fryer texture.
What’s the best dressing substitute if I hate balsamic?
My top 3 swaps:
1) Lemon-tahini (2 tbsp tahini + 1 tbsp lemon juice + water to thin)
2) Ranch (but go light—it can overpower)
3) Just olive oil, lemon, and salt (shockingly good when you let the crispy turkey shine)
Bonus question I get at family gatherings: “Will you make this with MY leftovers?” Answer: Only if you do the dishes afterward.
Final Thoughts
If there’s one thing I’ve learned after years of wrestling with holiday leftovers, it’s this: your air fryer is the ultimate kitchen superhero. This salad isn’t just a clever way to use up turkey—it’s the reason I actually *look forward* to post-holiday meals now. That crispy, golden turkey? The way the warm bits mingle with cool greens and tangy feta? Pure magic.
Give it a shot—even if you’re skeptical like I was the first time. Worst case? You’ve spent 15 minutes making something better than another sad sandwich. Best case? You’ll have a new go-to recipe that makes your future self thank your past self when you’re staring at that inevitable mountain of leftovers.
And hey, if you try it, tell me how it goes! Did you add something wild like pickled jalapeños or swap the feta for blue cheese? I live for these kitchen experiments (and the stories that come with them). Now go forth and transform that turkey—your taste buds will thank you.
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Amazing 20-Minute Air Fryer Leftover Turkey Salad
- Total Time: 17 minutes
- Yield: 2 servings
- Diet: Low Calorie
Description
A quick and easy salad using leftover turkey from your holiday meals, prepared in an air fryer for a crispy texture.
Ingredients
- 2 cups leftover turkey, shredded
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic vinaigrette
Instructions
- Preheat your air fryer to 375°F (190°C).
- Toss the shredded turkey with olive oil, salt, black pepper, and garlic powder.
- Place the turkey in the air fryer basket and cook for 5-7 minutes until crispy.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- Add the crispy turkey and crumbled feta cheese to the salad.
- Drizzle with balsamic vinaigrette and toss gently.
- Serve immediately.
Notes
- Use any leftover vegetables you have.
- Adjust seasoning to your taste.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Air Fryer
- Cuisine: American