Leftover Turkey or Chicken Salad with Mashed Potatoes

Leftovers can be among the best parts of a big meal, and this prepared salad is a healthy way to use up holiday or everyday leftovers. Combine leftover chicken or turkey with leftover cooked vegetables like Brussels sprouts, green beans, onions, turnips, or carrots, and add a creamy dressing made with mashed potatoes and sage. It’s like Thanksgiving all over again, but in a high-protein, high-fiber, low-carb version!

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Make this salad ahead of time and refrigerate it for a few hours or overnight. It’s great packed for lunch and served on its own, with greens or a broth-based soup, or in a high-fiber whole-grain wrap or tortilla. 

Tips and Variations

• Add 2 cups of chopped arugula or fresh spinach leaves for more nutrients and crunch.
• For a vegetarian version, use 4 cooked eggs and 4 cooked egg whites instead of chicken or turkey.
• For heart-healthy omega-3 fats, use cooked salmon or tilapia or 2 5-ounce cans of tuna, drained.
• For a plant-based (vegan) option, use cooked tofu or garbanzo beans instead of chicken or turkey.
• For variety, swap the almonds for chopped pecans, sunflower seeds, or peanuts.
• For more crunch and stronger flavors, use raw vegetables instead of cooked. Chopped zucchini, cucumber, tomatoes, and broccoli florets are all good choices. 
• For a sweeter flavor, swap the mashed potatoes for sweet potatoes. 
• For fewer carbs, use pureed avocado instead of mashed potatoes.
• For a more Mediterranean flavor and less of a holiday flavor, omit the sage. Add 1 teaspoon of fresh thyme or ½ teaspoon of dried thyme and ½ cup of roasted eggplant cubes or halved cherry tomatoes. Optional: serve with ½ ounce (2 tablespoons) of crumbled feta cheese. 

Recipe for Leftover Turkey or Chicken Salad with Mashed Potatoes

Makes 4 servings

Ingredients: 

• 1 tablespoon of spicy brown mustard
• 1 tablespoon of white wine vinegar or lemon juice
• ¼ teaspoon of garlic powder
• ½ teaspoon of onion powder
• Salt and pepper to taste
• ¼ cup of fresh chopped herbs like parsley, mint, dill, or chives
• 2 cups of cooked skinless chicken or turkey, cubed or shredded
• 2 cups of leftover roasted vegetables, chopped
• 1 ripe pear or apple, chopped
• ¼ cup of sliced almonds
• ½ cup of mashed potatoes, warmed slightly to soften

Instructions: 

1. In a small bowl, whisk together the potatoes, mustard, vinegar or lemon juice, garlic powder, onion powder, herbs, salt, and pepper. Add 1-2 tablespoons of water or milk if the dressing is too thick.
2. In a large bowl, mix together the turkey or chicken, vegetables, apple or pear, and almonds. 
3. Pour the potato dressing over the chicken and vegetable mixture. Toss to coat. Refrigerate before serving. 

Nutrition information per serving: 200 calories; 8 grams of fat; 2 grams of saturated fat; 50 mg of cholesterol; 300 mg sodium; 19 grams of carbohydrates; 7 grams of sugar; 3 grams of fiber; 16 grams of protein

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