There is something so comforting about making turkey salad sandwiches, especially when I am looking for a fresh and simple way to use up leftover turkey after a big gathering. This easy turkey salad recipe has bright citrusy notes from the lime, a little crunch from toasted cashews, and a sweet touch from cranberry chutney that always reminds me of fall hosting.

I enjoy serving these sandwiches when family stops by after the holidays or when I want an effortless lunch that still feels special. They come together quickly, and the flavors are layered and refreshing, which makes them wonderful for stress-free entertaining.

Two halves of a sandwich with lettuce, creamy chicken salad, and cranberry sauce on whole grain bread, served on a white plate with a pink and white striped napkin in the background.
Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I'll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

  Turkey Salad Sandwiches

These turkey salad sandwiches have a bright, creamy flavor that makes them a crowd pleaser for both family lunches and casual gatherings. It is incredibly easy to make, coming together in under 15 minutes, which makes it perfect for last-minute hosting or simple meal prep. This turkey salad has a few unique ingredients like roasted cashews, lime, cranberry sauce, and cilantro for a light, delicious sandwich. You can toast the cashews and chop the turkey ahead to make prep even smoother. It is also easy to customize with your favorite jam, or different nuts, giving you a leftover turkey salad that feels fresh and inviting.

Top-down view of sandwich ingredients: shredded chicken, romaine lettuce, rye bread, fresh cilantro, lime, cashews, cranberry sauce, mayonnaise, and small bowls of black pepper and cumin on a white surface.

Ingredient Notes

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

  • Ground coriander: Adds warm flavor. If you do not have it, try a pinch of curry powder.
  • Lime zest and lime juice: Fresh citrus brightens the whole salad. Lemon is a great substitution.
  • Cooked turkey: Leftover turkey breast or dark meat both work well. You can also use rotisserie chicken for a quick turkey salad recipe any time of year.
  • Fresh cilantro: Adds freshness. If your family prefers milder herbs, try parsley.
  • Raw cashews: Toasted cashews bring crunch. Pecans or walnuts are wonderful substitutions.
  • Cranberry chutney: Peach jam, thick cranberry sauce, or blackberry jam all work beautifully.
    Bread: Choose soft sandwich bread, croissants, brioche, or sourdough for leftover turkey salad sandwiches.
  • Romaine lettuce: Adds crisp texture. Butter lettuce or spinach works too.

If you do not have leftover turkey on hand, this recipe is also wonderful made with shredded chicken. For a quick shortcut, you can start with cooked chicken from recipes like Juicy Instant Pot Shredded Chicken, Crock Pot Shredded Chicken, or even a tender homemade whole bird such as Juicy and Tender Crock Pot Whole Chicken Recipe.

How to Make Turkey Salad Sandwiches With A Twist

Whisk the Dressing And Add Mix-Ins

In a large mixing bowl whisk the mayonnaise, coriander, lime zest, lime juice, and pepper until everything is smooth and creamy.

Pro Tip: Let the dressing sit for a minute so the flavors settle before adding the turkey.

Add the chopped turkey, cilantro, and toasted cashews to the bowl.

A white mixing bowl with a blue-handled whisk inside, containing a light batter with visible specks, placed on a white surface.
A white bowl containing chopped cashews, shredded cooked chicken, and chopped cilantro on top of a creamy dressing, all placed on a white surface.

Mix

Use a gentle folding motion to keep the texture light. Season with salt and pepper to taste.

A white mixing bowl filled with a creamy chicken salad mixture, containing shredded chicken, herbs, possibly nuts, and a spoon resting inside the bowl.

Build Your Sandwich

Spread one tablespoon of cranberry chutney or peach jam on each slice of bread. This gives the sandwiches a sweet layer that balances the creamy filling.

Spoon the turkey salad onto one slice of bread. Add a layer of thinly sliced romaine. Top with the second slice of bread and press gently. Cut the sandwiches in half and serve immediately

Two slices of whole grain bread on a pink and white striped cutting board; one slice has red jam spread on top, the other is plain.
Two slices of bread on a striped cutting board—one topped with cranberry sauce, the other with creamy chicken salad. A piece of romaine lettuce lies in front, ready to be added.

Variations, Substitutions, and Recipe Tips

Dietary Modifications

For a lighter option, use half mayonnaise and half Greek yogurt. Choose gluten-free bread for guests who need it. Replace cashews with sunflower seeds for a nut-free version.

Flavor Enhancements

Add chopped green onion, minced red onion, or a pinch of curry powder for warm depth. Fresh parsley or dill brings brightness. A small splash of apple cider vinegar creates extra tang.

Add In Options

Diced apples, halved grapes, dried cranberries, chopped walnuts, fresh herbs, or even a spoonful of cranberry sauce all add beautiful texture and sweetness. These ideas come from studying what our competitors used in popular leftover turkey recipes.

Simple Substitutions

Use rotisserie chicken when you do not have leftover turkey. Swap romaine for butter lettuce. Replace lime with lemon. Use brioche, baguette slices, or croissants for a special touch.

Tips for Recipe Success

Toast the cashews for a richer, nutty flavor. Chop the turkey pieces into small pieces so each bite has a consistent texture. Spread chutney to the edges of the bread to prevent dryness. Assemble sandwiches just before serving to keep the lettuce crisp.

Can I make turkey salad sandwiches ahead for a party?

You can prepare the turkey salad mixture up to twenty four hours ahead. Assemble the sandwiches right before serving so the bread and lettuce stay fresh.

A plate with a sandwich made of shredded chicken salad, cranberry sauce, and lettuce on whole grain bread. In the background, a bowl filled with more chicken salad sits on a white and pink striped cloth.

Hospitality Challenge

Host a Thanksgiving Leftover Potluck this year by texting neighbors, coworkers, and especially one person who may have missed a big meal because of work or thier family lived far away, and invite them to bring one or two leftover dishes from their home. Set out a simple buffet with labels, a pot of hot cider, and a “gratitude basket” where guests can drop a note of thanksgiving. In the middle of the evening, pause for a brief prayer and share why you’re opening your home, reading aloud, “Contribute to the needs of the saints and seek to show hospitality” (Romans 12:13, ESV). Offer to send guests home with labeled takeaway containers and include a handwritten card with a short gospel hope, like “You are loved and welcome in Christ,” so your table points hearts to Jesus long after the plates are cleaned.

More Sandwich Recipes

These turkey salad sandwiches are creamy, bright, and full of fresh flavor which makes them perfect for quick meals or casual hosting. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!

Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I’ll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

A sandwich on multigrain bread filled with chicken salad, lettuce, and cranberry sauce sits on a striped plate. In the background, a bowl of chicken salad is visible. Both are set on a light pink striped cloth.
by Gina Dickson

Turkey Salad Sandwiches with Cashews and Cranberry

Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4
This turkey salad sandwiches recipe is a bright and zesty way to enjoy leftover turkey. Fresh lime and coriander dressing, toasted cashews, and cranberry chutney add layers of flavor. fServe these sandwiches with crisp lettuce for easy lunches, quick hosting, or effortless weeknight meals.

Print recipes anytime as part of 🍍Intentional Hospitality family! Sign up once, and you’ll always have recipe printing at your fingertips. No need to join our newsletter but would love to have you!

Print Recipe Pin Recipe Leave a Review
Make a Shopping List for This Recipe

You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!

Ingredients
 

  • ⅓ cup raw cashews, toasted and chopped
  • ¾ cup mayonnaise
  • 1½ teaspoons ground coriander
  • ½ teaspoon grated lime zest
  • 1 1/2 tablespoons lime jucie
  • ½ teaspoon pepper, or to taste
  • 1/2 teaspoon salt, or to taste
  • 3 cups cooked turkey, chopped
  • ⅓ cup fresh cilantro, chopped
  • ¼ cup cranberry chutney, could also use peach jam, thick cranberry sauce, or blackberry jam
  • 6 slices bread
  • 1 romaine lettuce heart, 6 ounces, sliced thin

Instructions
 

Toast the Cashews

  • Place the raw cashews in a dry skillet over medium heat and cook them for three to five minutes. Stir often so they toast evenly and do not burn. When they turn golden and smell warm and nutty, remove them from the pan and let them cool before rough-chopping them.
    ⅓ cup raw cashews

Make the Turkey Salad

  • In a large bowl, whisk mayonnaise, coriander, lime zest, lime juice, salt, and pepper.
    ¾ cup mayonnaise, 1½ teaspoons ground coriander, ½ teaspoon grated lime zest, ½ teaspoon pepper, 1/2 teaspoon salt, 1 1/2 tablespoons lime jucie
  • Stir in turkey, cilantro, and roasted cashews.
    3 cups cooked turkey, ⅓ cup fresh cilantro, ⅓ cup raw cashews

Assemble the Wraps

  • Spread 1 tablespoon cranberry chutney on one slice of bread for each sandwich.
    ¼ cup cranberry chutney, 6 slices bread
  • Evenly layer the turkey salad, then add lettuce, and place the top slice on.
    1 romaine lettuce heart
  • Slice the sandwich in half and Serve immediately.

Gina’s Notes and Tips

Room Temperature: Keep prepared sandwiches at room temperature for no longer than two hours. After that, refrigerate for food safety.
Fridge: Store the turkey salad mixture in an airtight container for up to three days. Assemble sandwiches right before serving for the best texture.
Substitutions: If you do not have cranberry chutney then my Slow Cooker Cranberry Sauce would be great or your favorite jam such as peach, strawberry or blackberry. 
Serving: 1g, Calories: 610kcal, Carbohydrates: 31g, Protein: 31g, Fat: 40g, Saturated Fat: 7g, Polyunsaturated Fat: 21g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 88mg, Sodium: 593mg, Potassium: 428mg, Fiber: 3g, Sugar: 9g, Vitamin A: 768IU, Vitamin C: 1mg, Calcium: 82mg, Iron: 4mg
Author: Gina Dickson
Intentionalhospitality.com content and photographs are copyright-protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
A sandwich on a striped plate, filled with shredded chicken salad, lettuce, and a layer of cranberry sauce, sits on a pink and white cloth with loose cranberries scattered around.