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
Toss turkey strips with seasoning and garlic. 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. Transfer to a bowl; set aside to cool or refrigerate until serving time.
In a large bowl, add salad greens, cheese, hard-cooked egg whites, cherry tomatoes, bell pepper strips and croutons. Add cooled turkey and dressing; toss well. Arrange on 4 chilled serving plates; top with black pepper, if desired.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.