AIP Thanksgiving Leftover Salad

Use up those leftovers with this AIP Thanksgiving Leftover Salad. It’s a nice break from the heavy decadent food of the holidays that still lets you enjoy those holiday flavors.

How long does leftover Thanksgiving turkey last in the fridge?

You have about 4 days to eat up all the thanksgiving turkey leftovers and enjoy this salad. After that eat it at your own risk. You will be able to tell that the turkey has gone bad by the feel and smell. It may be slimy or smell of sulfur or rotten eggs.

Can I use chicken instead of turkey?

Yes. If you want an easy recipe for cooked boneless, skinless chicken breasts try this recipe.

1. Pan fry a few chicken breasts over high heat in an oven safe pan, about 3 minutes in each side.
2. Next place the entire pan into a preheated oven at 350 degrees for about 5-7 minutes depending on the thickness of the breasts.
3. Remove the pan from the oven and let rest for another 10 minutes. This will help reabsorb all the juices and give you a perfectly cooked breast every time.

How to make AIP Thanksgiving Leftover Salad

1. Add all the ingredient for the dressing in a container for an immersion blender or a blender. Puree until smooth and the olive oil has emulsified.

2. Divide the salad ingredients amongst four bowls. Serve alongside the salad dressing.

Tips for making the best AIP Thanksgiving Leftover Salad

• If you don’t have any leftover turkey, you can substitute for chicken breasts. Here’s quick and easy instructions. Pan fry a few chicken breasts over high heat in an oven safe pan, about 3 minutes in each side. Next place the entire pan into a preheated oven at 350 degrees for about 5-7 minutes depending on the thickness of the breasts. Remove the pan from the oven and let rest for another 10 minutes. This will help reabsorb all the juices and give you a perfectly cooked breast every time.
• Take care to use up leftovers within a few days. After that the chances of food poisoning increase.

If you like this AIP recipe, try these AIP salad dressings.

• Lemon Salad Dressing
• Avocado Caesar Dressing
• Red Wine Vinaigrette (with Chopped Salad)
• Carrot Ginger Dressing
• Homemade Italian Dressing
• Pumpkin Maple Vinaigrette

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Helpful Info For All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
• The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

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