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BBQ Ranch Turkey Chopped Salad

Now this is my favorite Thanksgiving #leftover! After eating so much rich food – I love the freshness of this salad! You can make it with chicken, steak, pork or shrimp too! It’s just delicious.

This salad is an adaption of the BJ’s Restaurant BBQ Ranch Chicken Chopped Salad.  Here’s a photo of it before I started gobbling it up! Did ya get the turkey reference! :)  What made me think – thanksgiving leftovers was the fried onion crispy things on the top! You know the kind on a classic green bean casserole? So you can garnish with that if you have them.

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BBQ Ranch Turkey Chopped Salad
The measurements below are just an estimate of what you need. If you have a bit more of something and not enough of another - no worries! It will be delicious!
Course Salad
Servings
Servings
Ingredients
  • 3 cups leftover diced thanksgiving turkey
  • 1/2 jicama peeled and diced
  • 1 head iceberg lettuce
  • 1 head romaine lettuce
  • 1 can corn drained and rinsed
  • 1 can black beans drained and rinsed
  • 2 tomatoes diced
  • 1/2 red onion diced or small slivers
  • ranch dressing
  • bbq sauce
  • Durkee's fried onions optional garnish
Course Salad
Servings
Servings
Ingredients
  • 3 cups leftover diced thanksgiving turkey
  • 1/2 jicama peeled and diced
  • 1 head iceberg lettuce
  • 1 head romaine lettuce
  • 1 can corn drained and rinsed
  • 1 can black beans drained and rinsed
  • 2 tomatoes diced
  • 1/2 red onion diced or small slivers
  • ranch dressing
  • bbq sauce
  • Durkee's fried onions optional garnish
Instructions
  1. Cut both your lettuces into a small dice and combine in a salad bowl.
  2. Add the rest of your salad ingredients to it and then toss with ranch dressing. I use just enough dressing to coat everything but not too much to make it soggy.
  3. Place salad in serving bowls. If you are using them - garnish with the fried onions. Then drizzle bbq sauce on top of the fried onions or the prepared salad. ©THE HUNGRY FAMILY
Recipe Notes

Special Note on leftover turkey - refrigerate your leftovers once cooled and best if eaten within four days. So Thanksgiving plus 3 more days. If you have a ton of turkey - chop it up and place in airtight freezer bags, seal and freeze. Do this on the day it is made or the next day at the most. I usually do this to make our favorite turkey pot pie a week or so after Thanksgiving.

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