Skip to content

Thanksgiving Salad with Green Beans, Almonds & Dried Cherries

October 23, 2009

All the flavors of Thanksgiving are combined in this superb salad, using leftover turkey, green beans, sweet potatoes, almonds and dried cherries. I used chicken instead of turkey, but this would be a great way to eat up Thanksgiving leftovers. Turkey is not only low in fat, but it is also an excellent source of protein. When choosing lean turkey meat, go for the white breast meat or you can find individual turkey pieces such as breasts, tenderloins, cutlets and ground turkey. This salad also supplies lots of beta carotene from the sweet potatoes. The delicious low-fat dressing uses equal parts balsamic vinegar and olive oil. If you have cranberry juice on hand, mix a splash into the dressing mix for some sweetness.

Thanksgiving Salad

Serves 4

  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1 pound chicken breast cutlets (about 6)
  • Coarse salt and ground pepper
  • 1/2 pound green beans, trimmed
  • 1/2 cup thinly sliced scallions
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 5 ounces baby arugula
  • 1 head radicchio, cored and shredded
  • 1/3 cup dried cherries
  • 1/4 cup sliced almonds
  1. Place diced sweet potatoes in a medium saucepan and add cold water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sweet potato is fork-tender, 10 to 12 minutes. Drain in a colander and cool briefly under gently running cold water.
  2. On a grill, season chicken with salt and pepper. Cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
  3. In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
  4. Make dressing: In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
  5. In a large bowl, toss the mixed greens with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, sweet potatoes, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

thanksgiving salad11

Advertisements
One Comment leave one →
  1. September 15, 2010 12:13 pm

    Sounds delicious! I make a great chicken salad with dried cherries.
    http://michaelbeyer.wordpress.com/2010/09/14/roasted-chicken-salad-with-dried-cherries-and-peanuts/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: