Tangy Turkey Salad

Tangy Turkey Salad

  • Servings: 3-4
  • Difficulty: easy
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  • 1.5 lbs turkey tenderloin
  • 1 TBS ground sage
  • 1 TBS garlic powder
  • 1 5.2 ounce plain greek yogurt
  • 1 TBS cranberries or cranberry and almond mix
  • 2 stalks of celery, chopped
  • 1/4 cup grapes, chopped
  • 1 TBS dijon mustard


  • Pre-heat oven to 350 degrees. Add turkey tenderloin to baking sheet and drizzle with olive oil, season with salt, garlic powder and sage. ¬†Cook for about 20 minutes or until the middle of the turkey tenderloin is no longer pink.
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  • While turkey is cooking combine remaining ingredients in bowl.
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  • Once turkey has cooled, chop into bite size pieces and add to mixture. Stir to combine.
  • Serve with a side of nut thins or other crackers. For a heartier option, serve over a salad.

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