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.