Cilantro Turkey Salad with Farro and Mango (Leftover Turkey)

by Dorothy Reinhold on December 1, 2013

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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?

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.

Recipe: Cilantro Turkey Salad with Farro and Mango

Summary: Leftover turkey gets repurposed in a fruity salad greened up with arugula and cilantro. Tabasco gives it a slow burn.


  • 1 cup diced cooked turkey (see note below about chicken)
  • 1 cup cooked farro (I used farro from Bob’s Red Mill)
  • 1 Keitt mango, skinned, seeded and diced
  • 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 (I used Driscoll organic berries)
    1 avocado, diced

Salad dressing

  • 2 tablespoons extra-virgin olive oil
  • Squeeze of lemon juice
  • ¼ teaspoon Tabasco sauce


  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.Cilantro Chicken Salad with Farro and Mango on Shockingly Delicious
  4. Serves 3.


Recipe by Dorothy Reinhold | Shockingly Delicious

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 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.

Preparation time: 15 minutes
Number of servings (yield): 3
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 

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Disclosure: Melissa’s Produce sent the Keitt mango and avocado, Bob’s Red Mill sent the farro, and Driscoll’s provided the berries, for recipe testing. 

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