Turkey (or Chicken), Kale & Wild Rice Salad is a healthy, super satisfying way to turn leftovers into a complete meal. Perfect for a post-holiday detox or clean eating (that tastes great!) any time of year.
Happy Thanksgiving! 🦃 I, for one, am thankful for family, friends and a loyal group of readers who make sharing recipes and stories through my blog and newspaper column a complete joy!
Thank you for that ❤️ and enjoy every last forkful of turkey, stuffing, potatoes, cranberry sauce and pie. I will be doing the same!
Of course, every year after the holiday feast and a requisite turkey sandwich or two, I start to crave a little something green and crunchy. Enter this all-in-one meal that makes good use of leftover turkey, or chicken when the leftovers are no more.
I like to think of this easy recipe as Thanksgiving leftovers in the form of a hearty, healthy salad. (If you want to add leftover stuffing, be my guest.)
Heightening the appeal is a stellar contrast of colors, flavors and textures. Crunchy nuts or seeds, sweet apple, tart cranberries, vibrant greens, lean protein, whole grains and salty feta, all wrapped up in a light-yet-creamy dressing.
Make it ahead if you like. The hearty greens and other ingredients keep well. Leftovers make a great packable lunch or dinner over the next several days.
I typically use my creamy balsamic dressing – or my classic balsamic with just a touch more honey. (Printable recipes are linked below.) Feel free to use your favorite homemade or store-bought alternative if preferred.
A note of caution for those who avoid gluten: Look at the ingredient list if using a wild rice blend. Some blends contains barley or other grains that are not gluten-free.
I do prefer the texture and flavor of wild rice or a wild rice blend in this salad. In a pinch, a long grain brown rice or quinoa could be used.
As an option, Favorite Balsamic Vinaigrette is big on flavor with ingredients you control.