Grilled Turkey Salad with Dijon Mustard Dressing

  • Yield 4 servings

This salad features grilled turkey breast, cherry tomatoes, mushrooms and red peppers with a homemade Dijon dressing for a healthy and satisfying meal.

grilled turkey salad
The National Turkey Federation


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



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