Grilled Turkey Salad

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This Grilled Turkey Salad was so simple and delicious. If you are not up to date on how to make a turkey and want to add this recipe to your list of thanksgiving turkey recipes, you do not have to do the whole turkey bird if you have a smaller family or are a bachelor that wants to eat lean and healthy. You can make this salad with a side of mashed potatoes and you have your turkey and eat it too.

1/2 c pecan halves
1 tsp extra-virgin olive oil
1/4 tsp lemon pepper
1/4 tsp ground cinnamon
2 tsp raspberry vinegar
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp ground cinnamon
2 tsp honey Dijon mustard
6 tsp extra-vrigin olive oil
4 turkey cutlets (about 1 pound total)
8 c mixed salad greens
1 cucumber, peeled, seeded, siced
Fresh raspberries, for garnish


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Heat oven to 350 degrees F. In a small bowl, toss pecans with olive oil, lemon pepper and cinnamon. Place on baking sheet and bake at 350 degrees F for 10 minutes, stirring occasionally. Remove from oven to a small bowl and set aside.

1 of 1
In a small bowl, whisk together vinegar, salt, pepper, cinnamon, mustard and olive oil. Set aside.

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Place turkey in a resealable plastic bag. Add half of the dressing, seal and refrigerate for 1 hour. Reserve remaining dressing for greens.
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Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Remove turkey from bag (discard dressing and bag). Grill 2 minutes; turn and grill another 2 minutes or until cooked through. Let cool 3 minutes, then slice.
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Place greens and cucumber in a large serving bowl; toss with reserved dressing. Place pecans on top of salad and serve with sliced turkey. Garnish with raspberries.