Use up leftover turkey with this protein-packed Leftover Turkey Salad with Walnuts, Apple and Cranberry. The recipe is low in carbs and high in protein.
Believe or not I only eat turkey during the holiday season. Of course turkey in on the Thanksgiving menu. Our family also makes the same identical meal for Christmas too. If you host one or both meals you may end up with leftovers. It might feel like you are eating turkey for the whole season.
I have to find other ways to use turkey. It’s common to use leftover chicken as chicken salad, but you can do the same with turkey. I actually never thought about it until I saw turkey salad on the menu of the hospital cafeteria many years ago. My old boss used to get so excited when turkey salad was on the menu. Food, in general, excited her!
This recipe is pretty low in carbs despite the apples and dried cranberries. If you want to lower the carbs further just reduce the apples and or cranberries or leave one out. I like the combo, so I wouldn’t eliminate both and honestly, there isn’t a need, because the carbohydrate content isn’t that high.
Now onto the nuts! You can use any nut you wish. My chicken salad includes pecans. I chose walnuts just to change things up, plus I always have them in my pantry. My hubby likes to snack on walnuts or add them to salads so a bag is always around. Walnuts are an excellent source of omega-3 fatty acids and antioxidants.
If you want to lower the fat content you can use a combo of mayonnaise and non-fat yogurt. Remeber the healthy fats that walnuts contain do contribute to the fat content as well.
Use up leftover turkey after Thanksgiving or Christmas by making a Fall inspired turkey salad.
- 2 cups cooked turkey breast
- 1/4 cup onion diced
- 1/4 cup celery diced
- 1/3 cup dried cranberries
- 1/3 cup walnut pieces
- 1/2 apple diced
- 1 tablespoon Grey Poupon
- 3/4 cup mayonnaise
- Salt and Pepper to taste
- Combine all ingredients.
- Stir to coat to combine.
- Serve on a bed of lettuce or on your favorite bread.