Chef's Turkey Salad
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets, cut into 1-inch strips
2 teaspoons Creole, Cajun or Mexican seasonings
1 teaspoon minced fresh garlic
8 cups packed assorted torn salad greens
½ cup low-fat shredded Cheddar cheese
2 hard-cooked coarsely chopped egg whites
1 cup halved cherry tomatoes
½ cup yellow or red bell pepper, cut into strips
¼ cup herb or garlic croutons
⅔ cup fat-free thousand island dressing
freshly ground black pepper, if desired
STEP 1: Toss turkey strips with seasoning and garlic.
STEP 2: Coat a large non-stick skillet with cooking spray. Heat at medium-high. Add turkey strips. Cook the turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
STEP 3: Transfer the turkey to a bowl and set aside. Cool or refrigerate until serving time.
STEP 4: Place salad greens, cheese, hard-cooked egg whites, cherry tomatoes, bell pepper strips and croutons in a large bowl. Add cooled turkey and dressing. Toss well.
STEP 5: Arrange on four chilled serving plates. Sprinkle black pepper on salads if desired.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.