Chipotle Turkey Salad

You can also use canned chipotle in adobo instead of the combination presented here of chipotle powder and jalapeños. Just add to taste.

If you don't want the chili heat of the jalapeños, but want the smokiness, you can used smoked paprika instead of the chipotle and jalapeños.

  • Prep time: 15 minutes
  • Cook time:
  • Yield: Makes enough for 2 sandwiches.


  • 1 cup chopped cooked turkey meat
  • 1/4 cup chopped white or red onion
  • 1/4 cup chopped celery
  • 1 Tbsp chopped fresh or canned jalapeño chili pepper (to desired heat)
  • 1 Tbsp chopped cilantro or parsley
  • 1/4 cup mayonnaise
  • 1/4 to 1/2 teaspoon chipotle powder (to taste)
  • Salt and freshly ground black pepper to taste


1 Mix chipotle powder into mayonnaise.

2 Put turkey, onion, celery, jalapeño, cilantro into a medium sized bowl. Fold in the seasoned mayonnaise until well mixed. Add salt and freshly ground black pepper to taste.

Serve with avocados and sliced tomatoes, as a salad or in a sandwich.

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  • Stephanie McBlackwell

    Love love love the idea of this recipe. I smoked a turkey breast yesterday and it was
    a little too dry to cut and eat so, I told the hubby I was going to make salad out of it. I never made turkey salad before, always chicken and tuna. This is my first time and I was definitely looking for something out of the ordinary and this was it. I always have these ingredients on hand plus some. Now I can use them up so they won’t go to waste or just sit around unused. I didn’t take anything away but added. I used my chipotle aioli, sour cream, green onion, almonds because I didn’t have pepitas and I threw in some cranberries. So so good!! Thank you for this recipe. I’ll be posting a pick on instagram. Stephanie McBlackwell


  • dren

    I made it as you did, but I added Apples for a little crunch and served it on romaine lettuce leaves. Rolled the leaves up like a taco. I also substituted with light mayo and added dried cranberries and walnuts. So good.

  • Johnny Gaffington

    I made this after thanksgiving and it was absolutely delicious. I doubled the portions and still ate it all in a day and a half. I didn’t have any fresh or canned jalepenos, so I used Chipotle Chilis in adobe sauce. Those bad boys are pretty potent so I normally use them sparingly. It gave the salad a great smokey taste. I slabbed a little cranberry sauce on the bread when i made sandwiches, which counteracted the spicy/smokeyness of the peppers quite well. I’m about to make this again. Hurray for holiday meats, and huray for elise.

  • DSX

    A little smoked paprika doesn’t taste too bad either. Turkey lends itself rather nicely to various spices.

  • Margaret

    Yum, chipotle is pretty much good on everything these days! If you took the mayo out of it and added some delish turkey broth you’d have yourself a fantastic soup as well. Ditto on the sea salt!

  • Fabby's


  • matt

    Might I also suggest trying a smoked sea salt? Insanely good! Especially for something like this.