I’ll be honest — I never used to like turkey salad. It was always too sweet and somehow bland at the same time, the kind of thing you politely eat but don’t exactly look forward to. But once we started adding real flavor to balance that sweetness — especially a little Texas-style heat from fresh jalapeños — everything changed.
Now this Texas Turkey Salad (with a Jalapeño Kick) has become one of my go-to snacks. I’d rather grab a spoonful of this straight from the fridge than a piece of chocolate (and yes, I actually do that). If it’s in the house, it’s fair game. Creamy, crunchy, a little sweet, and just spicy enough… it’s the turkey salad I wish I’d had growing up.
It’s perfect stuffed into a warm tortilla for wraps, spooned onto crostini with a tomato slice, or simply eaten by the spoonful. You do you.
If you’re looking for more Thanksgiving-inspired recipes, don’t miss my Tex-Mex Cranberry Sauce — a spicy twist that pairs perfectly with turkey. And if you still have more leftovers, our Thanksgiving Tamales are one of our favorite ways to reinvent the holiday table.
Why You’ll Love This Turkey Salad
- A Texas twist on a classic
- Creamy, crunchy, sweet, and spicy all at once
- A great way to use cooked turkey (or chicken!)
- Easy to meal prep — flavor gets even better after chilling
- Perfect for wraps, crostini, sandwiches, or snacking straight from the bowl
Ingredients
- Cooked turkey, diced or shredded
- Mayonnaise
- Jalapeños, finely minced
- Celery, finely diced
- Red onion, finely diced
- Salt & pepper
- Adobo Seasoning
- Optional add-ins: dried cranberries, chopped pecans, fresh dill or parsley
Instructions
- Prep the turkey. Add the diced or shredded cooked turkey to a large mixing bowl.
- Add the mix-ins. Stir in celery, red onion, and minced jalapeños. Start small with the jalapeños and adjust based on your heat preference.
- Make it creamy. Add mayonnaise and stir until everything is evenly coated.
- Season. Taste and add salt, pepper, adobo, and any optional herbs or mix-ins.
- Chill (optional). Let the salad rest in the fridge for at least 30 minutes so the flavors can blend.
- Serve.
- Wraps: Spoon into a large tortilla, top with lettuce and tomato, roll tightly, and slice.
- Crostini: Add a dollop to toasted bread and top with a tomato slice.
- Straight from the bowl: No judgment — this is how I eat it most of the time.
Serving Ideas
- Make one large wrap and split it
- Pair with fresh fruit, like cantaloupe
- Serve on crackers or cucumber slices
- Keep a batch in the fridge for easy lunches or quick snacks
For another fun way to use leftover turkey, check out my Thanksgiving Tamales, which turn holiday staples into a totally new dish.
Notes
You can easily swap turkey for chicken — grilled, roasted, or even leftover fried chicken works. A perfect warm-weather version will be coming to the blog in late spring or early summer.
And if you want something sweet-and-spicy to serve alongside your leftover turkey creations, try my Tex-Mex Cranberry Sauce — it’s a reader favorite this year.
Adobo Seasoning: We started using Goya Adobo years ago, but eventually began making our own blend at home. If you prefer to customize your seasoning, a homemade version works beautifully here.
Texas Turkey Salad (With a Jalapeño Kick)
Ingredients
Equipment
Method
- Prep the ingredients. Add the shredded cooked turkey to a large mixing bowl.
- Add the vegetables. Stir in the red onion, jalapeño, and celery until evenly distributed.
- Make it creamy. Add the mayonnaise and mix until the turkey is fully coated.
- Season. Sprinkle in the Adobo seasoning, then add salt and pepper to taste. Adjust heat by adding more jalapeño if desired.
- Chill (optional). Refrigerate for 20–30 minutes to let the flavors blend, or serve immediately.
- Serve. Enjoy in wraps, on crostini, as a sandwich filling, or straight from the bowl.
Nutrition
Notes
Author Note
This version skips the lemon juice found in many turkey salad recipes because the jalapeño and Adobo seasoning add plenty of brightness on their own. But by all means, give it a little splash of lemon juice if you like that extra tartness.Notes
- You can adjust the texture by dicing the vegetables finer for a smoother salad or leaving them slightly larger for extra crunch.
- Start with half the jalapeño if you prefer a milder heat and add more to taste.
- Adobo seasoning adds depth and saltiness, so taste before adding extra salt.
- This recipe works just as well with cooked chicken — grilled, roasted, or even leftover fried chicken.
Storage
- Store in an airtight container in the refrigerator for 3–4 days.
- Stir before serving if the mixture settles or loosens slightly.
Serving Suggestions
- Spoon into warm tortillas with lettuce and tomatoes for easy wraps.
- Serve on toasted crostini with a tomato slice.
- Add a scoop to a salad bowl for a simple protein boost.
- Serve with crackers, cucumber slices, or celery sticks for a lighter snack.
Substitutions
- Swap red onion for green onions or shallots for a milder flavor.
- Use Greek yogurt for half of the mayo if you prefer a lighter version.
- Substitute poblano or bell pepper for the jalapeño if you want less heat.
Variations
- Add dried cranberries or chopped pecans for a sweet-and-crunchy twist.
- Stir in fresh dill or parsley for brightness.
- Add a splash of pickle juice or diced pickles if you like a tangier salad.