Southwestern Turkey Chopped Salad


Thanksgiving leftovers sometimes stress me out. There can be so much of them and they can last seemingly forever. The turkey goes on and on and on and I have trouble using it all up, but I also don’t want to see it go to waste. Big dinner-sized salads are a good way to repurpose that extra poultry and go a little healthier after your holiday indulgences!

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Southwestern Turkey Chopped Salad


  • 2 heads romaine lettuce
  • 1 large red bell pepper, diced
  • 1 cup grape tomatoes, diced
  • 1 avocado, diced
  • 8 slices bacon, cooked crisp and crumbled
  • 4 cups diced leftover turkey
  • 1 cup shredded cheese (Cheddar or Pepper Jack)
  • Ranch dressing of choice


  1. Wash, dry, and chop lettuce into small pieces (smaller than bite-size).
  2. Divide among 4 dinner plates or large bowls.
  3. Divide pepper, tomatoes, avocado, bacon, and turkey among plates, arranging as you like. Sprinkle each plate with 1/4 cup cheese.
  4. Pass ranch dressing on the side. Try my Chipotle Ranch recipe for some serious flavor!

Yield: 4

Cholesterol: 159mg

Food energy: 458 kcal

Total fat: 21.21g

Calories from fat: 190

Carbohydrate: 6.67g

Protein per serving: 51.97g

Total dietary fiber: 2.26g


*Nutrtional info does not include dressing.

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Amy P
Amy P

I couldn’t locate the Chipotle Ranch dressing recipe on your site; it it still here?

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