If you're looking for a smart, satisfying way to use up leftover roasted turkey or chicken, this leftover turkey noodle salad is the answer.

This bright, crunchy salad is a clever way to use up leftover turkey or roast chicken. It’s a satisfying mix of texture and flavour—like a bowl of comforting soup, only it's eaten with a fork. Sweet, tangy dressing, toasty noodles and almonds, and a handful of peas make it fresh, easy and endlessly adaptable.

Ingredients for Crunchy Leftover Turkey Noodle Salad

1 package Ichiban noodles (spicy chicken flavour recommended)
1 handful sliced almonds
4 cups thinly sliced cabbage or coleslaw mix
1–2 cups cooked turkey or chicken, shredded
1/2–1 cup cooked peas (optional)

Dressing:

1/4 cup olive or canola oil
2–3 tbsp sugar
3–4 tbsp rice vinegar
A sprinkle of the Ichiban seasoning packet (to taste)

Instructions

  1. Toast the noodles and almonds. Crush the noodles in the package, then pour them onto a baking sheet (or toaster oven tray). Add the sliced almonds and toast at 350°F until golden and fragrant, about 5–7 min. Set aside to cool.

  2. Prepare the slaw base. Place the cabbage or coleslaw mix in a large bowl—about two generous handfuls per serving.

  3. Make the dressing. In a jar with a tight-fitting lid, combine oil, sugar, rice vinegar and a sprinkle of the noodle seasoning. Shake well until combined and smooth.

  4. Assemble the salad. Add the toasted noodles and almonds to the cabbage. Top with shredded turkey and peas, if using. Drizzle with the dressing and toss to combine.

  5. Serve immediately for maximum crunch.