Turkey California Club Salad Recipes

TURKEY CALIFORNIA CLUB SALAD

Steps:

• Place turkey breast filets into a plastic storage bag.
• Add in marinade ingredients and let sit for 15 minutes in the refrigerator.
• Preheat oven to 400 degrees.
• Place turkey bacon sliced on a baking sheet and bake for about 10 minutes or until desired crispness in reached.
• Heat 2 teaspoons olive oil over medium heat in a skillet.
• When turkey breast cutlets are finished marinating place into skillet.
• Cook turkey cutlets 11-13 minutes turning every few minutes until turkey is cooked through and reaches an internal temperature of 165 degrees F.
• Slice turkey cutlets.
• Assemble salad either in one large bowl or divided into two medium bowls. (makes two servings)
• Place all dressing ingredients into a food processor.
• Process dressing until smooth.
• Top salad with dressing.
• Serve immediately.

CALIFORNIA TURKEY SALAD

Steps:

• In skillet, cook bacon until crisp. Drain, crumble and set aside.
• While bacon is cooking, toss turkey with dressing, chives, lemon juice and horseradish. Let stand 10 minutes.
• Add mayo and pepper and toss until turkey is well coated. Add lettuce and toss gently. Sprinkle bacon on top and serve.

TURKEY CLUB SALAD WITH AVOCADO DRESSING

Steps:

• Crisp the bacon in microwave according to package directions. Remove from microwave and chop. Of course, any bacon or turkey bacon which you have on hand may be substituted. These pre-rendered bacon products simply allow you to keep more heat out of the kitchen by giving you the option of a low-maintenance microwave preparation.
• Chop romaine lettuce and arrange on large platter. Arrange a bed of pea shoots or sprouts on top of the lettuce then arrange the tomatoes and chopped red onion on top of that. Season the salad vegetables with salt and pepper, to your taste. Scatter chopped bacon onto salad.
• Remove the rotisserie turkey from the bone with a sharp carving knife. Slice the rotisserie breast meat on an angle into strips. For thick cut turkey from the deli, julienne the meat into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
• Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into your food processor bowl. Add the zest and juice of 1 lemon to the food processor. Chop garlic on your board and mash with 1 teaspoon salt to paste the garlic. Add garlic paste and the red wine vinegar to the food processor. Place lid on the food processor and turn it on. While the blade is spinning, stream in extra-virgin olive oil and add hot sauce. Stop processor, taste dressing and adjust seasonings. Pour dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.