In a large mixing bowl, combine turkey, celery, chopped green onions, and cranberries..
In a small bowl or 2 cup measuring cup, whisk together yogurt, vinegar, honey, mustard, celery seed, salt and pepper. Pour over turkey mixture and stir until all ingredients are combined. Taste to check seasoning; add more salt and pepper if needed.
Serve on a wrap, sandwich, or on top of lettuce.
Video
Notes
Store covered in refrigerator for 2 to 3 days, stirring to recombine before serving (see note). If you're using leftover turkey, consider the time it's been in the refrigerator before you make the salad. Leftovers will keep for three to four days if refrigerated promptly. If the turkey has been in the refrigerator for a couple of days before you make the salad, the salad should probably be eaten the same day as it's made.
Cooked chicken can be substituted for turkey, if preferred.
Possible add-ins or substitutions: chopped green pepper, chopped sweet onion, sliced grapes (red or green), chopped toasted nuts, chopped apple, etc.