This Turkey Apricot Rice Salad is a wonderful leftover turkey idea for eating better after an indulgent holiday.
If you’re looking for leftover turkey breast recipes, you’ll love this easy rice salad recipe from my frequent contributor, Holly Clegg.
It’s featured in her cookbook, Eating Well To Fight Arthritis.
What I love about easy leftover turkey recipes like this one is that it uses up other leftovers after cooking up the feast like rice, dried cranberries, and sliced almonds.
You can make Turkey Apricot Rice Salad with wild rice, regular rice, or brown rice.
If you're nut free, just leave the almonds out or substitute sunflower seeds or pine nuts (which are also seeds).
Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!
Update on Holly: Holly was diagnosed with gastric cancer in 2018. For the latest on Holly’s health, see her Instagram page.
You can learn more about Holly’s Cancer Journey and donate to the Holly Clegg Gastric Cancer Research Fund at MD Anderson Cancer Center on her behalf.
Turkey Apricot Rice Salad, a delicious Thanksgiving leftover recipe!
Holiday time and have extra wild rice and turkey? Turn leftovers into tomorrow’s dinner by spiking the rice with vivid colors, flavors, and toasty crunchy almonds for an undemanding and unforgettable salad.
After all the heavy eating, you’ll enjoy this diabetic-friendly and gluten-free recipe that is super satisfying!
Classic turkey turns trendy with a few ingredients making your family look forward to your next meal.
Turkey Apricot Rice Salad from Eating Well To Fight Arthritis cookbook is a simple dinner solution that combines leftover wild rice and turkey with dried fruit, tossing everything together for a light and delicious entrée salad.
Turkey Apricot Rice Salad
- 2 tablespoons lime juice
- 2 tablespoons roasted garlic seasoned rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- 4 cups cooked wild, white or brown rice
- 2 cups chopped boneless skinless cooked turkey
- 1 cup dried apricots strips
- 1/2 cup dried cranberries or mixed berries
- 1 cup chopped green onions
- 1/3 cup sliced almonds, toasted
- In small bowl, whisk together lime juice, vinegar, oil, honey and ginger; set aside.
- In large bowl, combine remaining ingredients except almonds. Combine with dressing and toss with almonds. Serve.
- Serving size: 1 cup
- Calories: 277
- Calories from Fat: 64 (23%)
- Total Fat: 7g
- Saturated fat: 1g
- Unsaturated fat: 6g
- Sodium: 111 mg
- Total Carbohydrates: 39g
- Sugar: 19g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg
Dietary Exchanges: 1 1/2 starch, 1 fruit, 2 lean meat
Recipe and photo used with permission of the author.
Originally posted November 11, 2016. Updated with new information.