Leftover turkey salad

By: The Skinny Fork


I decided to get a bit ahead of the game this year with whipping up some yummy ideas on how to use up all those leftovers. And believe me... I love Thanksgiving leftovers. In some cases, it's better than the actual Thanksgiving dinner! But, I tend to like reusing them in a clever and different way than just always reheating and eating.

This Skinny Turkey Salad is a perfect way to use up that leftover turkey after the holidays. It's a fun and healthier twist on one of my favorite chicken salads. That's chicken salad - not chicken on a salad.

To keep this turkey salad light I used only lean turkey breast, and loaded it up with organic dried unsweetened cranberries, green apple, and other good stuff. Plus, there's greek yogurt in there for an added bonus of protein!

This turkey salad would be good on a sandwich, stuffed in a tomato or celery stalks, or served with some crackers and fruit for a light little lunch; really there wouldn't be a wrong way to enjoy it. And I've got to say, for being such a healthy turkey salad - it is one of my favorites! It's a little sweet, a little tangy, and has some great textures in there that keep it from being too mushy.

When I said that this turkey salad was loaded, I really meant it was loaded. Every bite has a new and interesting unique bite that's full of a different combination from the one before.

While I used pistachios in mine, you could really use any sort of nut that sounds good to you. My second choice would have been some pecans to go along with the fall and Thanksgiving theme of things!

The Skinny:
Servings: 4 • Size: About 1/2 Cup • Calories: 314.7 • Fat: 10.8 g • Carb: 22.4 g • Fiber: 2.8 g • Protein: 31 g • Sugar: 16.1 g • Sodium: 361 mg

Ingredients:
2 C. Cooked Boneless Skinless Turkey Breast, Shredded
1/2 C. Unsweetened Dried Cranberries
1/4 C. Light Mayonnaise
1/4 C. Plain Fat Free Greek Yogurt
1/4 C. Chopped Nuts (I used pistachios.)
1/4 Green Apple, Diced
2 Green Onions, Chopped
1 Tbsp. Fresh Lime Juice
1/4 Tsp. Dried Dill Weed
Salt & Pepper to Taste

Directions:

Add everything together in a medium mixing bowl and blend until well combined. Serve right away and enjoy or store in an airtight container in the fridge for up to 3-5 days!



See the full post here.

More from The Skinny Fork:
Brunch bake
Pumpkin cream cheese roll
Skinny cheeseburger soup

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