Turkey, Cranberry & Tomatoes Chopped Salad
Chopped salads built around cooked poultry offer a satisfying balance of protein and bright produce without demanding any stove time. In this combination, tender cubes of roasted turkey breast mingle with the juicy snap of fresh cherry tomatoes and the chewy sweetness of dried cranberries, brought together with olive oil and a rich balsamic glaze. It is an uncomplicated option for a quick lunch or light dinner, especially when you have leftover roasted turkey breast ready to slice. Because the dressing uses a reduced balsamic glaze rather than a thin vinaigrette, it clings neatly to every diced piece without turning the bowl watery.
Why this one works
- Comes together entirely in about ten minutes with zero cooking required.
- Balances savory roasted poultry with sweet-tart cranberries and acidic tomatoes.
- Thick balsamic glaze clings directly to the ingredients rather than pooling at the bottom.
- Puts leftover roasted turkey breast to practical, flavorful use.
What you’ll need
- 2 cups (300g) roasted turkey breast, diced Cut the cooked turkey into uniform bite-sized cubes so it distributes evenly alongside the fruit and vegetables.
- 1 cup (150g) fresh cherry tomatoes, halved Halving the tomatoes releases just enough fresh juice to help carry the olive oil and glaze across the bowl.
- 0.5 cup (75g) dried cranberries Provides a concentrated, sweet chewiness that contrasts well with the tender turkey meat.
- 2 tablespoons (30ml) olive oil Adds body and richness while lightly smoothing out the tartness of the glaze.
- 1 tablespoon (15ml) balsamic glaze A syrupy reduced balsamic coats the ingredients securely and adds a deep, tangy sweetness.
TRY THIS NEXT: If these flavors sound good to you, Apricot Turkey Arugula Salad with Pistachios is a natural one to save for next time.
What to have nearby
- Chef's knife and cutting board
- Large mixing bowl
- Salad tongs or large mixing spoons
- Wide salad serving bowl
Step-by-step instructions
With no cooking involved, success comes down to cutting the ingredients into tidy, bite-sized pieces and folding them together gently so the cherry tomatoes stay intact while picking up the dressing.
- 1Step 1
Place diced turkey breast into a large mixing bowl.
- 2Step 2
Add the halved cherry tomatoes and dried cranberries.
- 3Step 3
Drizzle with olive oil and balsamic glaze.
- 4Step 4
Toss gently until all ingredients are evenly coated.
- 5Step 5
Serve chilled in a wide salad bowl.
ALSO GOOD: If these flavors sound good to you, Strawberry Turkey Mixed Greens Salad with Almonds is a natural one to save for next time.
A few things worth knowing
- Dice the turkey to roughly match the size of the halved cherry tomatoes for a balanced bite in every forkful.
- Use a gentle folding motion when tossing so the tomatoes do not crush or lose excessive seeds.
- Chill the dressed salad briefly before serving in a wide bowl to keep the components crisp and refreshing.
Ways to make it your own
- Finish with a light grind of fresh black pepper or flaky salt just before serving.
- Spoon the tossed mixture over a bed of crisp baby greens for added volume.
Serving suggestions
This chilled salad pairs naturally with warm crusty bread, toasted pita wedges, or a simple cup of vegetable soup. It also fits smoothly into a casual lunch spread alongside sliced cucumbers or fresh seasonal fruit.
Storage & reheating
Keep any leftovers covered in an airtight container in the refrigerator. Because cut cherry tomatoes gradually release liquid when in contact with acidic balsamic glaze, the salad retains its best texture when enjoyed relatively promptly after dressing.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use thick-cut deli turkey instead of home-roasted turkey breast?+
Yes, thick-cut roasted turkey from the deli counter works well if diced into sturdy cubes rather than shredded.
What is the difference between balsamic glaze and standard balsamic vinegar here?+
Balsamic glaze is reduced and naturally thicker, allowing it to coat the diced turkey and tomatoes cleanly without pooling into a watery base.
Should this salad be served cold or at room temperature?+
The recipe calls for serving it chilled in a wide salad bowl, which keeps the tomatoes crisp and the diced poultry firm.
A few pantry staples and tender roasted turkey come together into a bright, structured salad that makes quick work of everyday lunch or dinner.
Turkey, Cranberry & Tomatoes Chopped Salad
A quick chopped salad combining diced roasted turkey breast, halved cherry tomatoes, and sweet dried cranberries tossed in olive oil and balsamic glaze.
Ingredients
- 2 cups (300g) roasted turkey breast, diced
- 1 cup (150g) fresh cherry tomatoes, halved
- 0.5 cup (75g) dried cranberries
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) balsamic glaze
Instructions
- Place diced turkey breast into a large mixing bowl.
- Add the halved cherry tomatoes and dried cranberries.
- Drizzle with olive oil and balsamic glaze.
- Toss gently until all ingredients are evenly coated.
- Serve chilled in a wide salad bowl.
Nutrition
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