Perfect for Leftover Thanksgiving Turkey: Chicken Apricot Rice Salad

Thanksgiving turkey leftover turkey recipes with fried turkey

What To Do With Leftover Thanksgiving Turkey

Holiday time, you can count on having extra wild rice and Thanksgiving turkey, so turn that leftover turkey into tomorrow’s dinner by spiking the rice with vivid colors and flavors and toasty crunchy almonds for an undemanding and unforgettable salad.  Rotisserie or grilled chicken works well also.  I usually turn to Too Hot in the Kitchen for my Easy Entertaining chapter, but this fabulous salad is a real winner, and remember not to save this delicious salad for only the holidays as it will make a wonderful luncheon salad.  If you don’t have leftover turkey, Rotisserie chicken can be used year round.

Watch me prepare the BEST leftover turkey recipes


Thanksgiving Turkey or Chicken Apricot Rice Salad from Too Hot in the Kitchen cookbook

Makes 8 (1-cup) servings.

2 tablespoons lime juice
2 tablespoons roasted garlic seasoned rice vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground ginger
4 cups cooked wild or brown rice
2 cups chopped boneless skinless cooked chicken breasts or rotisserie chicken
1 cup dried apricots strips (about 6 ounce package)
1/2 cup dried cranberries or mixed berries
1 cup chopped green onions
1/3 cup sliced almonds, toasted

1. In small bowl, whisk together rice vinegar, lime juice, oil, honey and ginger; set aside.
2. In large bowl, combine remaining ingredients except almonds. Combine with dressing and refrigerate. When serving, toss with almonds.

Spicy Advice: Use kitchen scissors to cut dried fruit into strips or even cut your Thanksgiving turkey or chicken.

Thanksgiving turkey leftover recipes
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Nutritional information per serving:  Calories 277, Calories from Fat 23%, Fat 7g, Saturated Fat 1g, Cholesterol 30mg, Sodium 111mg, Carbohydrate 39g, Dietary Fiber 4g, Sugar 19g, Protein 16g, Diabetic Exchanges: 1.5 starch, 1 fruit, 2 lean meat

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Holly Clegg
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Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
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