No one ever wrecked their six-pack or gained a ton of weight with one cheat day. The damage is done when we mindlessly shovel leftovers into our mouths during days and weeks after a holiday or big family gathering. Don’t fall into this trap. Take those turkey leftovers and make this clean, high-protein meal that will get you back on track immediately. Best of all, the dressing I give you for the recipe here adds a rich cranberry flavor, so even though you’re eating totally clean, you still get to enjoy the flavors of the season.

QUICK TIP: Adding red wine vinegar to salads and other foods can increase calcium absorption, help control blood sugar levels, and when used as a wash with water may even kill some pesticides found in supermarket produce.

DON’T BE SCARED…by this recipe’s 18 grams of fat. Most of it comes from the healthy fats in the grapeseed oil and garbanzos.


  • 1 lb turkey breast
  • Salt and pepper to taste
  • ¼ cup red onion, thin sliced
  • ½ cup garbanzo beans
  • ½ cup green beans
  • ½ cup sugar-free cranberry juice
  • 1 lime, juiced
  • 1 tbsp sriracha
  • 1 tbsp garlic, minced
  • ¼ cup red wine vinegar
  • ¼ cup grapeseed oil


  1. Cube leftover turkey into 1⁄4-inch pieces. If you’re making this from scratch, preheat oven to 300°. Lightly season turkey breast with salt and pepper and roast for 11⁄2 hours or until turkey reaches an internal temperature of 165°.
  2. To create dressing, in a bowl whisk together cranberry juice, the juice of 1 lime, Sriracha, garlic, vinegar, and salt and pepper. Mix well, then whisk in oil.
  3. Toss turkey cubes together with vegetables and beans in a bowl.
  4. Add dressing and mix again. Portion salad into four servings and enjoy! (If you’re saving all portions to eat throughout the week, don’t add dressing to each portion until you’re ready to eat.)
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