Leftover Turkey and Nachos Salad Bowl

Given that it’s Thanksgiving month, we know you have your family turkey dinner recipes covered. So here’s a recipe that’ll put your leftovers to good use!

Try this leftover turkey and nachos salad bowl – wholesome, healthy, and easy to make (works with chicken, too!) Who better to provide you with tasty, good-for-your-teeth recipes than your own dentist? This delicious bowl will make sure your post-Thanksgiving Day meal is quick and easy to whip up.


  • 3 to 4 cups: leafy greens (spinach, kale, etc.)
  • 1/2 cup to 2/3 Cup Salsa Con Queso cheese (any salsa works!)
  • 1 cup diced cooked sweet potato (peeled or skin on)
  • 1 cup Broccoli florets or Cauliflower florets (raw or cooked)
  • 1/2 cup sliced carrot
  • 1/2 cup sliced zucchini
  • 15-18 Tortilla chips
  • 6-8 ounces shredded or diced Roasted or Smoked Turkey
  • A handful of sliced Grape Tomatoes
  • 1/2 avocado, sliced
  • 1 jalapeno, sliced
  • Sea salt and Pepper to your liking
  • 1/2 cup to 1 cup Fresh Cilantro to Garnish
  • Garlic Powder to your liking
  • Lime -sliced into wedges


  1. Place salsa in a microwave safe bowl and cover. Heat in 30 second increments, stirring between, until salsa is warm. Set aside.
  2. Load up your leftover turkey nacho bowls. Divide your ingredients evenly into two or 3 bowls, starting with the leafy greens. You can also just use one large serving bowl
  3. Add the cooked sweet potato, cauliflower, carrots, zucchini, tomatoes, your tortilla chips, leftover turkey, avocado slices, jalapeno, and cilantro.
  4. Sea Salt/pepper to taste.
  5. Add a tsp of red pepper flakes to each bowl. Optional garlic powder to sprinkle.
  6. Squeeze a lime wedge over each salad bowl.
  7. Scoop your queso on top of each bowl, warmed. Drizzle with olive oil if desired.
  8. Dig In!

Recipe & image Courtesy of: Cotter Crunch.