Grill-Side Turkey Salad Recipe

Grill-Side Turkey Salad Recipe
Grill-Side Turkey Salad Recipe photo by Taste of Home
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Grill-Side Turkey Salad Recipe

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I've enjoyed cooking for as long as I can remember...I even majored in home economics in college. I'm now in my mid-70's and enthusiastically cook and bake with my granddaughter.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Grill: 20 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Grill: 20 min. + chilling

Ingredients

  • 2 turkey breast tenderloins (1-1/2 pounds)
  • 2 teaspoons dried tarragon, divided
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 2 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt, optional
  • Lettuce leaves
  • Chopped salted peanuts, optional

Directions

Sprinkle each tenderloin with 1/2 teaspoon tarragon. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until a meat thermometer reads 170°. Cool.
Cut into cubes; place in a large bowl. Add the celery, green pepper and onion. In a small bowl, combine oil, soy sauce, lemon juice, vinegar, pepper, salt if desired and remaining tarragon. Pour over turkey mixture; toss to coat. Refrigerate for at least 3 hours.
Serve on lettuce leaves; sprinkle with peanuts if desired. Yield: 4 servings.
Originally published as Grill-Side Turkey Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p48

Nutritional Facts

1-1/4 cups: 258 calories, 9g fat (0 saturated fat), 53mg cholesterol, 261mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.

  • 2 turkey breast tenderloins (1-1/2 pounds)
  • 2 teaspoons dried tarragon, divided
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 2 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt, optional
  • Lettuce leaves
  • Chopped salted peanuts, optional
  1. Sprinkle each tenderloin with 1/2 teaspoon tarragon. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until a meat thermometer reads 170°. Cool.
  2. Cut into cubes; place in a large bowl. Add the celery, green pepper and onion. In a small bowl, combine oil, soy sauce, lemon juice, vinegar, pepper, salt if desired and remaining tarragon. Pour over turkey mixture; toss to coat. Refrigerate for at least 3 hours.
  3. Serve on lettuce leaves; sprinkle with peanuts if desired. Yield: 4 servings.
Originally published as Grill-Side Turkey Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p48

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