Thanksgiving Leftovers Curried Rice Salad

With turkey, sweet potato and cranberry this Curried Rice Salad is perfect for using up your Thanksgiving leftovers.  Make up a big bowl for visitors–or use chicken any day!  

Thanksgiving is early this year—can you believe less than 2 weeks away! How’s your planning coming? 

Of course, besides planning for the holiday itself, I like to give some thought to what comes after. No, I’m not talking black Friday, I’m talking Thanksgiving Leftovers! 

After Thanksgiving–or any day!

Now one great trait of some leftovers—especially when life is filled with visitors–is that they can be pulled straight from the ‘fridge and eaten.  Right between the shopping trip and the football game.

Today’s Thanksgiving Leftovers Curried Rice Salad allows just that–for super easy noshing.  Even better, it has fruit (dried cranberries or raisins) and vegetables (sweet potatoes and peppers) right in the mix, so your nutrition doesn’t suffer. 

Elegant or simple!

The salad was inspired by a Thanksgiving leftover sandwich, I created many years ago that won first prize in a Milwaukee Journal-Sentinel contest.  That recipe was easy, and this is even easier!

For days you don’t have leftover turkey, you could use rotisserie chicken–and I recently learned that Trader Joe’s sells grilled chicken breast (yes that’s what’s in this).  Or for a vegan version, a nice can of chick peas or some tempeh can round out the protein as well!  And by using rice instead of pasta, it becomes gluten free—and local in my case. 

From above

I love Thanksgiving leftovers.  Since my brother hosts the holiday, I’ve been known to buy a smaller turkey and roast it over winter break to have leftovers/healthy snacking for kids home from school.

With this Curried Rice Salad recipe I have even more reason to do a “second Thanksgiving”!  

Up close

Curried Rice Salad

2018-11-11 15:57:37

Serves 8

With turkey, sweet potato and cranberry this Curried Rice Salad is perfect for using up some Thanksgiving leftovers.  Make up a big bowl for visitors--or use chicken any day!  

Write a review

Save Recipe

Print

Prep Time

20 min

Total Time

20 min

Prep Time

20 min

Total Time

20 min

412 calories

46 g

46 g

17 g

19 g

3 g

239 g

143 g

15 g

0 g

13 g

Nutrition Facts

Serving Size

239g

Servings

8

Amount Per Serving

Calories 412

Calories from Fat 149

% Daily Value *

Total Fat 17g

26%

Saturated Fat 3g

15%

Trans Fat 0g

Polyunsaturated Fat 8g

Monounsaturated Fat 5g

Cholesterol 46mg

15%

Sodium 143mg

6%

Total Carbohydrates 46g

15%

Dietary Fiber 5g

20%

Sugars 15g

Protein 19g

Vitamin A

62%

Vitamin C

69%

Calcium

5%

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Dressing

1. 1 container (6 ounces) dairy or non-dairy fruit yogurt (or add 2 T maple syrup to plain yogurt)
2. ½ cup mayonnaise (vegan if you wish)
3. 2 Tablespoons curry powder (or to taste)
4. ¼ cup prepared chutney
5. 2 tablespoons dry sherry or lime juice

Salad

1. 3 cups cubed cooked turkey or chicken (or chickpeas or tempeh for vegan version)
2. 3 cups cooked brown rice or pasta
3. ½ cup finely chopped celery
4. 1 cup dried cranberries or raisins (see note)
5. ½ cup Cilantro or parsley, chopped
6. 1/3 cup nuts of your choice (I used almonds)
7. ¼ cup finely chopped red onion
8. 1 cup chopped pepper (ripe bell, or mini-peppers)
9. 1 sweet potato baked and cubed

Instructions

1. Whisk dressing ingredients together until well combined.
2. Mix Salad ingredients to combine, then toss with dressing.

Notes

1. If you have a thick cranberry sauce, this can be cubed/chunked and substituted for the dried cranberries

beta

calories

412

fat

17g

protein

19g

carbs

46g

more

Art of Natural Living https://artofnaturalliving.com/

• ← Mexican Hot Chocolate Madeleines
• Chocolate Mascarpone Pie – 4 Ingredients →