Southwestern Turkey Chopped Salad

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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

Ingredients

  • 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

Instructions

  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

Notes

*Nutrtional info does not include dressing.

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