Mexican Turkey Or Chicken Leftovers Salad Food

ENSALADA DE POLLO RECIPE

Ensalada de Pollo Recipe image

Easy Ensalada de Pollo (Mexican Chicken Salad) made with mayonnaise and sour cream is creamy and delicious. It makes the best tostadas, sandwich, or pasta salad!

Provided by Alexa Blay

Categories Chicken

Time 15m

Number Of Ingredients 11

Ingredients

2 medium yellow potatoes (cut into 1/2" cubes)
3/4 cup peeled and diced carrots
3/4 cup frozen peas
1/2 cup frozen corn
3/4 cup mayonnaise
3/4 cup full-fat sour cream
2 Tablespoons freshly squeezed lime juice (the juice of about 1 lime)
1 Tablespoon jalapeno brine (from pickled jalapenos, optional)
1 1/2 teaspoons yellow mustard*
4 cups cooked shredded chicken (about 1 pound)
1/2 teaspoon kosher salt (plus more to taste)

Steps:

Start by cooking the vegetables. Place the potato cubes in a pot of salted boiling water, and boil until the potatoes are just fork tender (about 8 minutes).
In a separate medium sized pot, simmer the carrots, peas, and corn together until they are just cooked through (about 3 minutes).
In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Add in the chicken, salt, potatoes, and vegetables, and toss to coat. Taste and adjust salt to your preference.
Chill in the refrigerator for 1 - 2 hours before serving.

Nutrition Facts : Calories 301 calories, Carbohydrate 12.6 grams carbohydrates, Fat 21.5 grams fat, Fiber 1.5 grams fiber, Protein 15.2 grams protein, ServingSize 1/8, Sugar 2.8 grams sugar

DAY AFTER THANKSGIVING FIESTA TURKEY SALAD (LEFTOVER)

Day After Thanksgiving Fiesta Turkey Salad (Leftover) image

From a Hellman's Mayonnaise advertisement. Posting this here for the day after Thanksgiving! Use that turkey in a different way.

Provided by Oolala

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1/2 cup prepared salsa
6 cups romaine lettuce, torn
2 cups cooked turkey, diced
4 slices bacon, cooked and crumbled
1 tomatoes, diced (optional)
1/2 cup diced onion (optional)
1 cup black beans (optional)
1/4 cup olive (optional)
1 cup diced cheese (optional)

Steps:

Combine the mayo and salsa.
Toss with the remaining ingredients before serving.

Nutrition Facts : Calories 290.9, Fat 17.2, SaturatedFat 3.7, Cholesterol 66.3, Sodium 524.4, Carbohydrate 11.4, Fiber 2, Sugar 3.7, Protein 23.1

CHICKEN OR TURKEY SALAD

Chicken or Turkey Salad image

This is very good served over a bed of lettuce or as a sandwich. It's a good way to use up left over turkey at Thanksgiving. I am basing prep and cook time on using left over meat. Cook time is actually the chill time.

Provided by keen5

Categories Lunch/Snacks

Time 2h10m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cubed cooked chicken or 2 cups turkey
1/2 cup sliced celery
1/3 cup salad dressing or 1/3 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon onion salt
1 dash pepper

Steps:

Combine chicken and celery in bowl.
Mix salad dressing (I used Miracle Whip), salt, poultry seasoning, onion salt and pepper.
Pour over chicken and celery; toss.
Cover; chill at least 2 hours.
For variation, fold in one of the following: 1 cup chilled fruit (mandarin orange segments, chopped apple, seedless green grapes or pineapple tidbits) or: 1/4 cup chopped sweet pickle or: 4 slices bacon, crsply fried and crumbled or: 1/3 cup chopped nuts.

MEXICAN CASSEROLE WITH LEFTOVER TURKEY

Mexican Casserole with Leftover Turkey image

I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.

Provided by Paige

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 10

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
½ teaspoon ground cumin
salt and ground black pepper to taste
2 (15 ounce) cans black beans, drained and rinsed
3 cups shredded cooked turkey
2 cups salsa, divided
1 (15 ounce) can sweet corn, drained
1 cup water
1 (1.25 ounce) package taco seasoning mix
2 cups cooked rice
2 cups shredded Mexican cheese blend, divided
3 cups crushed tortilla chips

Steps:

Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g