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Leftover Turkey Herb Salad

If you’ve been looking for a way to use your leftover Thanksgiving turkey, look no further. This Leftover Turkey Herb Salad is simple to make but tastes much more complex, thanks to Thai-inspired flavors and a Cilantro Lime dressing you’ll want to put on everything.



  • 3 cups leftover turkey, skinless or skin on (or chicken)
  • 4 cups baby arugula, roughly chopped
  • 1 cup cilantro leaves
  • 1 cup parsley leaves
  • ½ cup basil leaves, torn
  • ⅓ cup mint leaves, torn
  • 3 scallion stems, cut into 1-inch segments
  • ½ large red chili, thinly sliced (save remaining half for dressing)
  • 1 tablespoon chopped preserved lemon
  • Cilantro Lime Dressing
  • 1 large garlic clove
  • ½ red chili (remaining from salad step above)
  • 2 tablespoons coconut aminos
  • 3 tablespoons fresh lime juice
  • 1 ½ teaspoons reduced sodium fish sauce
  • 1 cup cilantro (leaves and stems)
  • 1 teaspoon sesame oil


  • ⅓ cup dry roasted almonds


1. Prepare the salad ingredients by cutting them and adding everything into a large mixing bowl.
2. For the dressing, add all ingredients into a high-speed blender and blend until smooth.
3. Pour half of the dressing on top of the salad and mix gently until coated, do not over mix. Save the rest of the dressing sealed in the refrigerator for 1-2 weeks.
4. Top with toasted almonds and enjoy!



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