Cilantro Turkey Salad with Farro and Mango (Leftover Turkey)

by Dorothy Reinhold on December 1, 2013


Print This Post Print This Post Cilantro Turkey Salad with Farro and Mango on the blog Shockingly Delicious

Cilantro Turkey Salad with Farro and Mango is a wonderful way to repurpose leftover turkey. The fruity salad is greened up with arugula and cilantro, and hot sauce gives it a slow burn.

Have I convinced you yet to revel in farro, or at least to try it once?

This salad might convince you. It’s pretty, and pretty spectacular tasting, too. The fact that it uses up some of that turkey you have in the refrigerator, well, that’s just a huge bonus, isn’t it?

It’s also a very “California” salad, with avocado, mango and raspberries, fresh leafy arugula and cilantro, in a simple vinaigrette. Beachy casual grain bowl, right here.

What is farro?

Farro is said to be “the mother of all wheat” — the Italian whole grain that, when cooked, gives you something nutty tasting to chew on. That makes it perfect in a main-dish salad, when you want a substantial ingredient to fill it out healthfully. In general, whole grains take longer to digest, so they keep you feeling full longer and provide sustained energy.

I think I need some sustained energy to finish picking the turkey off the carcass, and then using the bones to make turkey stock.  😎

Cilantro Turkey Salad with Farro and Mango on the blog Shockingly DeliciousTurkey leftovers, day 3. Done, done and done.

Cilantro Turkey Salad with Farro and Mango (Leftover Turkey)

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 3 servings

Cilantro Turkey Salad with Farro and Mango (Leftover Turkey)

Cilantro Turkey Salad with Farro and Mango is a wonderful way to repurpose leftover turkey. The fruity salad is greened up with arugula and cilantro, and hot sauce gives it a slow burn.

Ingredients

  • 1 cup diced cooked turkey (see note below about chicken)
  • 1 cup cooked farro (I used farro from Bob’s Red Mill)
  • 1 ripe mango, skinned, seeded and diced (I like the Keitt variety if you can find it)
  • 1 shallot, finely minced
  • 1 cup packed baby arugula, chopped
  • 1/3-1/2 cup chopped fresh cilantro
  • Garnish: 1 (6-ounce) box fresh raspberries
  • 1 avocado, diced
  • .
  • Salad Dressing
  • 2 tablespoons extra-virgin olive oil
  • Squeeze of lemon juice
  • 1/4 teaspoon Tabasco sauce

Directions

  1. Add turkey, farro, mango, shallot, arugula and cilantro to a large salad bowl. Toss gently to combine and mix.
  2. Make dressing: In a small jar, add olive oil, lemon juice and Tabasco, and shake vigorously. Pour dressing over salad mixture in the bowl. Toss gently to coat all ingredients.
  3. Portion salad into wide, flat bowls, or plates. Dress each salad with raspberries and avocado chunks (if you mix them in with the rest of the ingredients while you are tossing the salad, they will get crushed), and serve.
  4. Serves 3.
  5. Want to use chicken thighs instead? This is a great salad to use with poached chicken thighs, as well. Put 2 boneless, skinless chicken thighs in a small saucepan, cover with water to exceed by an inch, put the lid on and bring to a boil. When vigorously boiling, turn heat off, leave lid on and allow thighs to steep, undisturbed, for 20 minutes. When time is up, check for doneness by cutting a thigh in half, and if done, drain water (reserve to make chicken soup!), allow chicken to cool enough to handle, and then proceed with recipe.

Notes

Recipe source: Original recipe by Dorothy Reinhold | Shockingly Delicious.

https://www.shockinglydelicious.com/cilantro-turkey-salad-with-farro-and-mango-leftover-turkey-for-sundaysupper/

Cilantro Chicken Salad with Farro and Mango on Shockingly Delicious

Other Shockingly Delicious recipes with farro

Vegan Mango Chickpea Kale Farro Salad |ShockinglyDelicious.com

Mango Chickpea Kale Farro Salad (vegan)

Farro Date Salad with Mango and Arugula Recipe

Farro Date Salad with Mango and Arugula (vegetarian)

Farro Chicken Cranberry Arugula Grain Salad on Shockingly Delicious

Farro Chicken Cranberry Arugula Grain Salad

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{ 15 comments… read them below or add one }

Cindys Recipes and Writings December 2, 2013 at 6:56 pm

This is a great way to use leftover turkey, Dorothy. I think raspberry and avocado add a great touch to this salad!

Reply

TreatsTrinkets December 2, 2013 at 11:21 am

This is soooo pretty! It’s not often you see salad use Thanksgiving leftovers. That’s a great idea; nice and light after overindulging!

Reply

Renee December 2, 2013 at 9:58 am

I absolutely love farro and how you have used it in the bright and colorful salad. It’s a great way to brighten up a dreary winter day.

Reply

Dorothy Reinhold December 2, 2013 at 11:54 am

Renee,
Let’s start a Farro club!

Reply

Stacy December 2, 2013 at 4:49 am

This is a gorgeous salad, Dorothy. The nutty farro, the beautiful creamy green avocado, the bright yellow mango and especially the lovely red raspberries. Best use of turkey ever. I love everything about it!

Reply

Dorothy Reinhold December 2, 2013 at 11:55 am

Stacy,
Thank you!

Reply

Shaina December 1, 2013 at 5:13 pm

Farro is one of my absolute favorite foods. I love mango, too. Great mix of ingredients!

Reply

FoodieArmyWife December 1, 2013 at 3:16 pm

Mmmm, I love a good salad, and I LOVE that you used red raspberries! My favorite

Reply

Liz December 1, 2013 at 2:46 pm

Oh, yes! This has got to be the best use of turkey leftovers I’ve ever seen…I adore farro and avocados! Wow!

Reply

The Ninja Baker December 1, 2013 at 1:30 pm

Wow! This is like a salad you might see at The Ivy. Very beautiful, indeed, Dorothy. Also, appreciate your intro to the Italian mother of all wheat =)

Reply

Tara December 1, 2013 at 11:04 am

That is a great looking salad, so full of everything I love, thank you for sharing!!

Reply

Katy December 1, 2013 at 10:48 am

That is such a bright and beautiful salad!

Reply

Katie December 1, 2013 at 6:42 am

What a great combination for a salad – I love the bright colors…an anything with avocado has my vote!

Reply

Jennifer @ Peanut Butter and Peppers December 1, 2013 at 6:29 am

I have been waiting for this recipe, since the sneak peak! 🙂 I have never used farro, but now i am so going to try it!! What a great, healthy dish!!

Reply

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