Grilled Turkey Salad with Dijon Mustard Dressing

grilled turkey salad
The National Turkey Federation
  • Yield: 4 servings


Homemade Dijon Dressing:
1/3cup white wine vinegar
1 1/2teaspoons prepared Dijon-style mustard
1/2teaspoon garlic juice or 1 garlic clove, peeled and minced
1/2teaspoon sugar
-- Salt and pepper to taste
2/3cup salad oil
1pound turkey breast tenderloins or cutlets, grilled
12 to 16-- cherry tomatoes, cut in half
12 to 16small mushrooms, cut in half
1small red onion, peeled, thinly sliced, separated into rings
1medium sweet red pepper, cored, seeded and cut into long thin strips
1/2cup parsley, coarsely chopped
1/3 to 1/2cups Dijon mustard dressing
4cups torn mixed salad greens, chilled and divided
-- Coarsely ground black pepper


  1. To prepare dressing, whisk the first 5 ingredients listed above in a small bowl.
  2. Gradually whisk oil into mixture until thickened and thoroughly blended.
  3. Store covered in an airtight container in the refrigerator for up to 1 month.
  4. To prepare salad, with a sharp knife, cut grilled turkey across the grain into 1 1/2 x 1/4-inch strips.
  5. In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsley.
  6. Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly.
  7. Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates.
  8. Spoon turkey mixture onto lettuce-lined plates, dividing evenly.
  9. Sprinkle each salad lightly with coarsely ground black pepper.

Recipe courtesy of Cargill.

Nutritional Info *per serving

  • Calories 300
  • Fat 14g
  • Saturated Fat 2g
  • Cholesterol 71mg
  • Sodium 71mg
  • Carbohydrate 12g
  • Fiber 3g
  • Sugars 7g
  • Protein 33g