Turkey Posole with Mixed Green Salad
This recipe from Bon Appetit magazine is the perfect way to use up leftover Thanksgiving turkey. If you don't have leftover turkey on hand, simply poach around a pound of turkey thigh, chicken breast or chicken thigh in boiling water for 10 - 15 minutes some time before making this dish. A simple salad tossed in a lime-cumin vinaigrette is plenty to round out the meal.
Makes 4 servings
Ingredients as listed in recipe, plus 4 additional large radishes for garnish.
5 oz spring mix
2 tbsp olive oil
Juice of 1/2 lime (about 1-1/2 tbsp)
1 small clove garlic, crushed
1/4 tsp cumin
Salt and pepper to taste
- If needed, poach the chicken or turkey meat for the recipe. The garlic paste portion of the recipe can also be prepared in advanced and refrigerated for a quicker preparation at the time of the meal.
- Follow remaining instructions in recipe to prepare posole.
- In a large bowl, whisk together the olive oil, lime juice, crushed garlic clove and cumin with salt and pepper to taste. Add the mixed greens, tossing to coat with dressing.
Note - If two people are working on this meal, it works well for one to prepare the posole while the other makes the salad.