When Thanksgiving’s done and gone, this Greek leftover turkey salad is my go-to Greek recipe for making good, easy use of whatever meat is still around! If you clean the turkey carcass well, you’ll probably get around 3 - 4 cups of boneless meat, which is perfect for shredding. My model for this salad is the classic chicken curry salad, except, of course, here it’s turkey and I use Greek yogurt and extra virgin Greek olive oil in place of mayo. There’s an added bonus, too: Boil up the bones to make an exceptional Greek Leftover Turkey Avgolemono Soup! This same recipe can easily be made with leftover roasted chicken!