Chef's Turkey Salad

Chef's Turkey Salad

A Chef’s Salad with all the fixings and none of the guilt? Yes, it exists — and it’s FANTASTIC. Lean turkey breast cutlets, hardboiled eggs and crisp peppers add up to a tasty lunch at under 300 calories per serving!

Makes 4 servings 4
Prep time Under 15 minutes PTM
Total time Under 15 minutes PTM
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Nutritional Information

Calories 270 Fat 4g
Protein 37g Cholesterol 60mg
Carbohydrates 21g Sodium 800mg
Fiber 5g Saturated Fat 1.5g
Sugars 10g


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.

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