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prep time
30 min
cook time
8 h 0 min
ready time
8 h 30 min
Low Carb Thanksgiving Leftovers Salad
There are multiple ways you can use this Keto Thanksgiving salad recipe, whether you have a refrigerator full of turkey leftovers or if you want a warm salad to serve at your holiday table. If you have cold leftovers at home, you can follow Steps 5-6 to make a practically effortless salad for lunchtime. You can choose between keeping your leftovers cold or reheating the turkey before adding it to your salad. If you don’t have any leftovers yet, follow the full recipe to cook an easy Keto Thanksgiving crockpot recipe that can be prepared in 30 minutes or less. Serve a full family-sized dinner salad at the table with warm turkey, or store the salad components in different containers for meal prep purposes. Refer to the important note about the recipe to learn how to customize it to make just enough salad for one serving.
An Important Note About The Recipe
In order to follow the recipe correctly, you’ll need to cook a full cut of turkey breast, not small, individual portions. The full recipe here will make a family-sized salad, suitable for sharing, to use all of the turkey breast. If you’re making a salad for just one serving, you can reduce the recipe to reflect one serving after you’ve cooked the turkey. Then, you can see the appropriate amount of ingredients to use to make just one salad.
Meal Prep The Salad
There are a couple of ways you can meal prep your Keto Thanksgiving leftovers salad. Cook the full turkey breast, and keep it stored in your refrigerator for up to one week. You can make individual salads with 4-ounces of turkey breast for your meals. If you’d like more meal prep done, you can prepare the salad greens, dry toppings, and cheese in one container. Prepare and store the dressing in a second container. Keep the turkey in a third container, and you can combine your salad components at mealtime.
Net Carbs
7 g
Fiber
3.8 g
Total Carbs
10.8 g
Protein
32.7 g
Fats
36.9 g
499 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Turkey All Classes Breast Meat And Skin Raw
2 lb
Olive Oil
0.5 tbsp
Seasoned salt
0.75 tsp
Black pepper
0.75 tsp
Garlic powder
0.5 tsp
Onion powder
0.5 tsp
Thyme, ground
0.5 tsp
Oregano, ground
0.5 tsp
Paprika
0.5 tsp
Mustard powder
0.5 tsp
Allspice, ground
0.25 tsp
Butter, unsalted
1 tbsp
Chicken broth
0.25 cup
Shredded lettuce
10.5 oz
Arugula
5.25 oz
Spinach
5.25 oz
Salt
0.25 tsp
Black pepper
0.75 tsp
Dried Cranberries Unsweetened
1 oz
Pecans
3.5 oz
Orange Peel Or Zest Raw
1.75 tsp
Extra virgin olive oil
7 tbsp
Red wine vinegar
4.5 tbsp
Orange juice
2.5 tbsp
Salt
0.25 tsp
Black pepper
0.75 tsp
Italian seasoning
0.5 tsp
Rosemary, dried
0.25 tsp
Parmesan cheese
2.5 tbsp, grated
Recipe Steps
steps 6
8 h 30 min
Step 1
Choose a whole turkey breast, boneless, with skin on. Drain all the liquid from the turkey breast’s packaging before patting it dry with a paper towel. When the turkey breast has been cleaned up, rub the olive oil all over the exposed skin and flesh. Wash your hands and create a spice blend of seasoned salt, black pepper, garlic powder, onion powder, dried thyme, oregano, paprika, mustard powder, and ground allspice. Spread the spice blend over the top portion of the turkey breast and use one hand to massage the spices into it.Step 2
You may choose to cover the turkey breast in your refrigerator to marinate or continue the recipe. Begin heating a non-stick skillet over high heat on the stove until it’s hot. Place the seasoned side of the turkey breast in the hot skillet so it browns on that side. Let the breast continue cooking until the spices char and naturally release from the pan, revealing a beautiful gold coloring. Use a pair of tongs to flip the breast over to brown on the other side. Again, cook until the breast naturally releases from the skillet.Step 3
Transfer the turkey breast to a crockpot or slow cooker, but leave any leftover spices or juices in the cooking pan. Return the skillet to your stove at low heat, and melt the first amount of butter in it. Stir the butter around to deglaze the skillet, then pour chicken broth into the butter. Heat the chicken broth until it simmers and thickens to a reduced glaze. Pour the pan glaze over the turkey breast in your crockpot. You may choose to add a small amount of extra chicken broth to the crockpot, but the turkey will produce a lot of liquid without it.Step 4
Cook the turkey breast on low heat for 8 hours, and keep it warm until serving time or allow it to cool down fully to store for use later. Remove the turkey breast from the crockpot to cool on a cutting board, and let it rest for 10 minutes before you carve it for storage or serving. You can decide between slicing, chopping, dicing, or shredding the turkey to arrange on top of your salad. If you’re making the family-sized salad to use all of the turkey, it’s recommended you keep the turkey separate from the prepared salad until it will be consumed.Step 5
To prepare the salad, combine shredded lettuce, hand-torn arugula, and chopped or sliced spinach in a large mixing bowl. Season the greens with salt and pepper, and give them a quick toss in the bowl (you can include a drizzle of olive oil to help season the lettuce). Chop dried cranberries and pecans before adding them to the salad, followed by fresh orange zest. Save the orange for later when you make the dressing, and toss the salad another time to combine the ingredients.Step 6
Make the salad dressing by whisking together extra virgin olive oil, red wine vinegar, fresh orange juice, salt, pepper, Italian seasoning, rosemary, and grated parmesan cheese. You can taste the dressing and adjust the flavors to your liking before pouring about ¼ of it over the salad. Toss the salad with the light dressing before including 4-ounces of cooked turkey per serving as well as crumbled gorgonzola cheese over the top. You can decide between serving the remaining dressing on the side or tossing it with the rest of the salad at that time.
