Grilled Kale Caesar with Leftover Thanksgiving Turkey

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Looking for something to do with all that leftover Thanksgiving turkey? Try this healthy…and EASY…grilled kale Caesar topped with leftover turkey! Pairs perfectly with a crisp, citrusy, and mineral Gruner Veltliner from Shady Lane Cellars and Woodberry Wine.

Makes 1 Serving


  • 3.5 oz turkey breast, sliced or cubed
  • 4 cups of kale (approximately 4 stems)
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon anchovy paste
  • 1/2 teaspoon lemon juice
  • 1 tablespoon low-fat mayonnaise (Avocado or Paleo friendly)
  • Black pepper to taste
  • Olive oil spray


  1. Whisk together the mayonnaise, lemon juice, anchovy paste, garlic, and black pepper. Set aside.
  2. Preheat broiler to low. Place the baking rack approximately 4 inches from the broiler.
  3. Chop the kale into 1 inch cubes. Lightly spray with olive oil. Spread evenly across a baking sheet.
  4. Broil the kale on the baking sheet for 3-4 minutes, depending on the level of desired char.
  5. Remove from the broiler and transfer to a mixing bowl. Toss the kale with the Caesar dressing. Transfer to a bowl or plate and top with turkey breast.
  6. Serve alongside a dry Riesling or Gruner Veltliner. Enjoy!

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