Looking for a new way to enjoy your Thanksgiving leftovers?
Meet the Turkey Tex Mex Salad. It’s crunchy, crispy, fresh, and topped with ingredients that make use of your turkey leftovers while still tasting entirely different than the Turkey Day menu you may have enjoyed! We love making use of leftovers to guarantee a zero-waste holiday that will make you feel good inside and out.
Check out our recipe below to see what ingredients we suggest but feel free to mix things up, too! Our favorite part? Adding leftover crispy onions from Green Bean Casserole for a nice flavor and crunchy texture! You can throw in some sliced roasted red peppers or even add a chopped chipotle to your ranch dressing to spice things up, and don’t forget that most of the ingredients used for this salad will be on sale at all stores since they are often used in Thanksgiving-inspired meals!
Turkey Tex Mex Salad
Yield 4-6 servings
Looking for ways to make the most of your Turkey Day Leftovers? Check out this new and fun way to enjoy a healthy meal after the Thanksgiving holiday. This one is especially fantastic because you'll be serving up your turkey in such a different way and even better: you'll be enjoying it on top of a huge salad filled with tons of other healthy stuff like black beans, corn, tomatoes, and avocados!
This recipe is also a really great way to use up any leftover crispy onions that you had on your Green Bean Casserole.
For the Turkey Leftovers
Leftover Thanksgiving Turkey, shredded or chopped
2 Tbsp taco seasoning mix
2 tsp olive oil
Salt and pepper
For Tex Mex Salad
1 bottle ranch dressing (or your favorite)
1-2 bags butter lettuce or 2 heads bibb lettuce, washed and chopped
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 jar roasted red bell peppers
1 pkg crispy onions (the kind that go on top of Green Bean Casserole)
1 can fire-roasted tomatoes
2 avocados, peeled, pitted and sliced
1 pkg grated cheese
- Begin by preheating oven to 375 F. Coat turkey in spice mixture and oil, place on a baking dish and bake for 15 minutes or until turkey is warmed and slightly crispy. Remove from the oven and allow to cool slightly.
- Add salad greens to a large bowl, making sure to only use what you’ll be eating for that day (as greens get soggy overnight with dressing). Top with all listed ingredients.
- Arrange crispy turkey on top of salad.
- Serve with dressing on the side and top with avocados and cheese.
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