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!  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!  

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! 

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!  

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. 

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!  

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. 

Recipe CardInsert Line BelowInsert Line Above Curried Rice Salad EditDelete Dressing:  1 container (6 ounces) dairy or non-dairy fruit yogurt (or add 2 T maple syrup to plain yogurt) ½ cup mayonnaise (vegan if you wish) 2 Tablespoons curry powder (or to taste) ¼ cup prepared chutney 2 tablespoons dry sherry or lime juice Salad  3 cups cubed cooked turkey or chicken (or chickpeas or tempeh for vegan version) 3 cups cooked brown rice or pasta ½ cup finely chopped celery 1 cup dried cranberries or raisins ½ cup Cilantro or parsley, chopped 1/3 cup nuts of your choice (I used almonds) ¼ cup finely chopped red onion 1 cup chopped pepper (ripe bell, or mini-peppers) 1 sweet potato baked and cubed

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”!  

Recipe CardInsert Line BelowInsert Line Above Curried Rice Salad EditDelete Dressing:  1 container (6 ounces) dairy or non-dairy fruit yogurt (or add 2 T maple syrup to plain yogurt) ½ cup mayonnaise (vegan if you wish) 2 Tablespoons curry powder (or to taste) ¼ cup prepared chutney 2 tablespoons dry sherry or lime juice Salad  3 cups cubed cooked turkey or chicken (or chickpeas or tempeh for vegan version) 3 cups cooked brown rice or pasta ½ cup finely chopped celery 1 cup dried cranberries or raisins ½ cup Cilantro or parsley, chopped 1/3 cup nuts of your choice (I used almonds) ¼ cup finely chopped red onion 1 cup chopped pepper (ripe bell, or mini-peppers) 1 sweet potato baked and cubed

Up close

Curried Rice Salad
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!  
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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.
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/

4 thoughts on “Thanksgiving Leftovers Curried Rice Salad

    1. Inger Post author

      This actually came out of my local eating last year David. Rice became my pasta substitute and we really got to enjoy rice salads!

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