Turkey day is upon us, and before you know it the bird will be cooked, the party done and we shall be reveling in the leftovers. Love them or hate them, having turkey leftovers is almost a part of the Thanksgiving tradition. Over the years, some of the leftovers that have graced my post thanksgiving table are Turkey in a Sour Cream and Fenugreek Sauce and Turkey in a Sage and Cardamom curry, both popular items and hits on my table. The key with working on a leftover dish is that it should really not seem like re-purposed leftovers. Although, having said that I have friends who love making mixed up bowls of mashed potatoes, cranberries, turkey and anything else that they can find available and re-work their thanksgiving meal all over again. With my family, this does not really work, because they all have favorites, some like the mashed potatoes while others do not, some like the cranberries, while others do not as for my husband, if he had his way, we would possibly nix the turkey altogether, so there you have it, fussy family, fussy leftovers…
This year, I have more of an out and about routine planned for the weekend, so I am thinking in terms of a turkey salad that should break up the routine a little bit. The advantage of the salad is that it can be served cold, or as in the case of this one at room temperature so I do not have to worry about hanging around and heating things.
Before I move on to my recipe, can I please do a shout out for one of the events that I have on my Thanksgiving weekend agenda? I want to let everyone know, that this Saturday being small business Saturday, I will be hanging out at The Village Bookstore, volunteering as a bookseller. What fun! If you are around, please do stop by and pick up a copy of my book or come and chat cookbooks with me. If you are in another town, take a moment to go and support your local bookstore, or any other small business to help them start out the holiday season right.
- 1 tablespoon oil (can be olive)
- 2 pods garlic, minced
- 11/2 cups cooked cubed turkey
- 1 tablespoon tandoori masala
- ½ cup chickpeas (cooked)
- 2 cups of torn fresh lettuce
- 1 medium sized red onion, sliced
- ½ cup grape tomatoes, halved
- ½ cup dried cranberries
- ½ cup slivered almonds or pecans
- 1 large lime or lemon
- 2 tablespoons oil
- 1 teaspoon chaat masala (optional)
- Heat the oil on medium heat for about a minute, add in the garlic and cook until pale golden and fragrant.
- Add in the turkey and the tandoori masala and toss until the mixture is well mixed.
- Set aside.
- In a mixing bowl, add in the chickpeas, turkey, lettuce, onion and grape tomatoes and mix well.
- Stir in the dried cranberries and pecans.
- In a mixing bowl, squeeze in the lime juice removing any seeds, add in the oil and chaat masala and mix well.
- Drizzle over the salad mixture and serve.
Tandoori Turkey Salad
Prep Time: 25 to 30 minutes
Cook Time: 5 minutes
Serves: 4 to 6
1 tablespoon oil (can be olive)
2 pods garlic, minced
11/2 cups cooked cubed turkey
1 tablespoon tandoori masala
½ cup chickpeas (cooked)
2 cups of torn fresh lettuce
1 medium sized red onion, sliced
½ cup grape tomatoes, halved
½ cup dried cranberries
½ cup slivered almonds or pecans
1 large lime or lemon
2 tablespoons oil
1 teaspoon chaat masala (optional)
Method of Preparation
Heat the oil on medium heat for about a minute, add in the garlic and cook until pale golden and fragrant.
Add in the turkey and the tandoori masala and toss until the mixture is well mixed.
In a mixing bowl, add in the chickpeas, turkey, lettuce, onion and grape tomatoes and mix well.
Stir in the dried cranberries and pecans.
In a mixing bowl, squeeze in the lime juice removing any seeds, add in the oil and chaat masala and mix well.
Drizzle over the salad mixture and serve.