Me too.

Did you stuff yourself full of rolls, mashed potatoes, sweet potatoes, stuffing and pie yesterday?

Me too.

We have so much in common! Maybe you’re also looking for a way to use up some Thanksgiving leftovers that’s on the light side and that does not feature 3 or more carb-filled sides? This Thanksgiving Leftovers Salad should just about hit the spot.

Thanksgiving Leftovers Salad

Vinaigrette adapted from Cooking Light
Makes 1 serving

This recipes makes enough vinaigrette for several salads. Store any leftovers in the fridge. Still want more carbs? Serve with warmed leftover rolls, or try rolling leftover stuffing into small balls and baking until crisp to serve on the side.

Vinaigrette Ingredients

1/2 cup whole-berry cranberry sauce, homemade or canned
3 tablespoons orange juice, fresh or refrigerated
1 tablespoon olive oil
2 tablespoons apple cider vinegar
pinch of salt

Salad Ingredients

Mixed Greens
Leftover Turkey, shredded
Softened mild cheese, such as goat cheese or brie, crumbled
Pecans, chopped

Directions

Measure vinaigrette ingredients into a small bowl and whisk vigorously until combined. Adjust liquid by adding more orange juice or oil, if needed.

Pile a healthy serving of greens on a plate. Top with shredded turkey, cheese and chopped pecans. Drizzle with cranberry vinaigrette and serve.

So I’ve decided to take my salad’s fate into my own hands. I made my own Ranch dressing. Most recipes call for a mixture of buttermilk and mayonnaise, but I couldn’t stomach the thought of using all that mayo. (At least, not for this. Let’s be honest. I love mayo.) So I cut the mayo way back, added Greek yogurt, and threw in some herbs fresh from my garden. Call my version low-fat, lite, or reduced fat, whatever you call it, it’s just plain better for you. It tastes just as good (or better!) than the original and it takes next to no time to make. What are you waiting for? Give it a try!

Low-Fat Ranch Dressing

Makes about 3/4 cup

There’s no amount listed for the herbs because you can add as much or as little as you like! This dressing tastes bests when given a few hours for the flavors to come together in the fridge, but you can eat it right away if you’d like. It makes a great dip too – just omit about 2 tablespoons of milk or buttermilk for a thicker consistency.

Ingredients

1/2 cup low or non-fat Greek Yogurt (I use 0% Chobani)
1 Tablespoon low-fat sour cream
1 Tablespoon mayo
3-4 Tablespoons low-fat milk or buttermilk
1/4 teaspoon salt
1 teaspoon lemon juice
1 small clove of garlic, minced and mashed into a paste
Fresh dill, parsley and chives, as much as you like, minced

Directions

Combine yogurt, sour cream, mayo, and 2 tablespoons of milk in a small bowl. Stir until combined. Add salt, lemon juice, garlic paste and herbs, stirring to combine. Add remaining milk 1 tablespoon at a time until desired consistency. Store tightly covered in the refrigerator.

Once the weather starts turning warmer, cravings for chicken salad set in. Is that weird? Probably. For me, chicken salad is a distinctly warm weather food. It’s great for using up leftover chicken, and in the summer any meal that doesn’t involve turning on the stove or oven is a good one!

I’m guessing that everyone has their own chicken salad recipe. I’ve seen lots of variations on the internet over the years, but I ultimately always come back to the one my mom makes. Mom’s recipes are always best, aren’t they?

Chicken Salad

Since this recipe is the one I grew up with, I’ve never used a written recipe. What you see below are some guesstimated instructions. Feel free to tinker and adjust to your personal taste!

2-3 chicken breasts, cooked and cubed
1 15oz. can of mandarin oranges (drained)
4-6 ribs of celery, chopped
1/4 – 1/2 cup of mayo
salt & pepper to taste

(If you have leftover chicken, it’s perfect to use in this recipe. You can also buy a roasted chicken from the grocery store if you really don’t want to turn on the stove. Or, you can follow these instructions to poach your own chicken breasts: Salt and pepper the chicken breasts and set them in a large pot with enough water to cover them. Add 1 chopped onion and 1 chopped garlic clove. Cover, bring to a boil, then simmer for 10-15 minutes or until the chicken is cooked through. Remove chicken from the liquid, and allow to cool for 10-15 minutes before chopping into small cubes.)

Place cubed chicken in a large bowl. Add chopped celery stalks and mandarin oranges. Add mayo, and stir to combine.

Set it in the refrigerator to serve chilled, or if you are impatient like me, you can eat it right away. Serve on croissants or a nice soft roll topped with lettuce.