Chopped Turkey (Or Chicken) Salad With Balsamic Vinaigrette |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Leftover turkey or chicken, with prociutto or bacon, lettuce, cherry tomatoes and garbonzo beans tossed with a balsamic vinaigrette. This is a great salad to use up any leftover turkey or chicken! Adjust all amounts to taste. Ingredients:
1 teaspoon minced fresh garlic |
1 1/2 tablespoons dijon mustard |
3 tablespoons balsamic vinegar |
2/3 cup olive oil |
3 teaspoons dryed italian seasoning |
salt and pepper |
1 large head lettuce, chopped |
4 cups cooked turkey, chopped |
1/2 lb thinly sliced prosciutto ham, chopped (can use cooked crumbled bacon in place of prosciutto) |
1/2 lb swiss cheese or 1/2 lb cheddar cheese, cubed |
1 (15 ounce) can garbanzo beans, rinsed and drained |
12 cherry tomatoes, sliced in half (can use more, or use chopped plum tomatoes) |
1 1/2 cups pitted olives, sliced (black or green) |
parmesan cheese |
1 small red onion, sliced (or use about 7-8 green onion, chopped) |
salt and pepper |
Directions:
1. For the dressing, combine/whisk garlic, Dijon mustard and balsamic vinegar in a small bowl to combine.
2. Using a small whisk gradually add in the oil, beating until well blended.
3. Add in the Italian seasoning, salt and pepper.
4. In a large bowl, combine lettuce, turkey, proscuitto, cubed cheese, garbonzo beans, cherry tomato halves, olives and sliced onions.
5. Pour enough dressing over as desired; toss to combine.
6. Season salad with salt and pepper to taste.
7. Sprinkle with Parmesan cheese if desired and serve.
|
|