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You are here: Home » International Recipes » Mexican » Southwest Turkey Chopped Salad

Southwest Turkey Chopped Salad

November 26, 2014 · 6 Comments

This post may contain affiliate links. Please read my disclosure policy.



When we’re looking for an alternative to the turkey sandwich or yet another plate of leftovers, this Southwest Turkey Chopped Salad is one of our favorite meals to make. Crisp vegetables, plenty of roasted turkey, black beans, pine nuts, cheese, and crunchy tortilla chips are tossed with a spicy ranch dressing in this very flavorful and easy to make meal.

Often,
when using the leftover turkey in different meals, the turkey flavor
overpowers everything else in the dish. The turkey in this salad is mixed with so many other great flavors, the flavors balance nicely. This salad gets two thumbs up from Sean and all three kids every year.


Print
Southwest Turkey Chopped Salad
Servings: 6 -8 servings
Ingredients
  • Salad Ingredients:
  • 6 cups crisp lettuce sliced thin and chopped, about 2 small hearts of romaine
  • 1 1/2 cups diced carrots 1/2 - 1/4"pieces
  • 1 1/2 cups diced cucumber peeled, sliced thinly and chopped into 1/2 - 1/4" pieces
  • 1 1/2 cups diced grape tomatoes about 1 pint tomatoes halved and then quartered
  • 1/2 cup diced red bell pepper about 1 large pepper
  • 1/3 cup thinly sliced green onion tops about 6--8 onions
  • 3 cups cooked turkey chopped into 1/2" pieces
  • 1 cup cooked black beans or canned beans, rinsed well and drained
  • 1/4 cup pine nuts toasted if desired
  • 1/2 cup shredded Mexican cheese blend
  • optional: tortilla chips for serving
  • Dressing Ingredients:
  • 1/2 cup ranch dressing I used this Easy Homemade Ranch Dressing
  • 1/4 cup spicy barbecue sauce I used this Tangy Memphis Barbecue Sauce with a couple extra shakes of cayenne
Instructions
  1. Stir together the ranch dressing and barbecue sauce. Transfer to a jar and refrigerate until needed. Combine all the salad ingredients in a very large bowl. Toss well and then drizzle with salad dressing. Toss again to coat and serve immediately. Enjoy!

{originally posted 11/12/12 – photos and recipe notes updated 11/26/14}

ONE YEAR AGO TODAY: Cranberry Apple Tart

TWO YEARS AGO TODAY: Italian Pine Nut Cookies
THREE YEARS AGO TODAY: Dark Chocolate Covered Butter Toffee
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Filed Under: Mexican, Salads, Turkey Tagged With: Beans

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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Angie's Recipes says

    November 12, 2012 at 1:19 pm

    Such a colourful and flavourful salad! I love it.

    Reply
  2. Sue/the view from great island says

    November 12, 2012 at 6:26 pm

    I'm starting to get turkey fever. I don't eat it all year long, and right about now I start craving it. I almost want to buy one of those small turkey breasts just to get a head start on leftovers like these.

    Reply
  3. Tricia @ saving room for dessert says

    November 13, 2012 at 4:36 pm

    This is so beautiful. Love the dressing idea too. My husband would be all over that! The grapes, cucumbers, black beans – all of it sounds great together. The first picture just speaks to me – it is lovely.

    Reply
  4. Amanda says

    November 26, 2014 at 11:34 pm

    This salad looks amazing, I love how colorful it is!

    Reply
  5. Anonymous says

    December 11, 2014 at 2:43 am

    Also great with Chipolte ranch dressing.

    Reply

Trackbacks

  1. Creamy Turkey Noodle Soup | barefeetinthekitchen.com says:
    October 4, 2017 at 9:06 am

    […] more great ways to use leftover turkey, check out this Southwest Turkey Chopped Salad. Turkey Cranberry Quesadillas wrap the best of Thanksgiving flavor into a hand-held meal […]

    Reply

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