Well it was a very different Thanksgiving, but I have to say it was kinda nice. I missed the big family, but it was very special to have just my little family of 5. With all our boys away at school I treasure every minute with them. Plus clean up was a breeze!!! Did y’all notice that? I mean 5 plates, 5 napkins, 5 glasses…. It took us about 20 minutes to clean the whole kitchen!!
Since there were only 5 of us we did have a lot of leftovers and we are not big leftovers people so I had to find a way to use them instead of just putting them in the freezer which means I just toss in the trash in 3 months. I first made Turkey Noodle Soup then I made Turkey Tetrazzini then I still had leftover turkey so I made a SALAD! I much needed SALAD! I love the R&D restaurant salad, but I do hate all the dark meat they use and I hate that it costs $20! So, here is my version of the famous salad. Minus the hard boiled egg, because I can’t stand eggs! I know, I know how can I not like eggs but I truly hate them. But, if you are like 99% of the world and love them then by all means put a chopped hard boiled egg on this salad.
I obviously used leftover turkey, but on a regular day I would use a rotisserie chicken. I also buy the bagged pre-washed kale salad and if I can find it I buy the Tillamook shredded sharpe white cheddar cheese, but its hard to find.
One thing I did do this time is after I cooked the bacon I drained off most of the grease but left about a teaspoon in the pan. I added the pecans and a drizzle of honey and cooked for literally 45 seconds-1 minute just to heat them through and melt the honey. Then I sprinkled with a bit of salt. This step is absolutely not necessary, but damn they were good pecans!
Oh one more thing! The dressing-THE MOST IMPORTANT part! I always make my dressings in a Mason Jar just because it is so easy. Pour all ingredients in jar and SHAKE! None of the whisk and drizzle stuff. Plus, then you can save whatever is left in the fridge for the next salad.
Hope you enjoy!
A delcious and hearty salad full of kale, chicken, pecans, bacon, crunchy apples all tossed in a tangy champagne vinaigrette.
- 3 Tablespoons Champagne Vinegar
- 2 Tablespoons honey
- 2 Tablespoons Dijon
- 3 Tablespoons olive oil (you very best you have)
- Kosher salt/pepper
- 4 Cups chopped kale
- 2 Cups chopped or shredded Turkey or Chicken
- 1 small apple, diced
- 3 sliced bacon, cooked and crumbled
- 1/4 Cup pecan halves
- 1/4 Cup slivered almonds
- 1/2 Cup shredded white cheddar cheese
In a lidded jar combine all dressing ingredients and shake well.
Combine all salad ingredients in a large salad bowl. Toss with vinaigrette and season with salt and pepper.
If you do want to make the pecans a bit “candied”, just pour out all but 1 teaspoon of bacon grease from the skillet you cooked the bacon in. Pour the pecans in the skillet and turn heat on medium-high. Toss pecans in bacon grease then drizzle a tiny bit of honey over pecans. Cook for about 45 seconds to 1 minute or until the pecans just start to brown. Turn off heat and sprinkle with a tiny amount of Kosher salt.