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Grill-Side Turkey Salad

 Grill-Side Turkey Salad
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.
5 ServingsPrep: 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.

2 of 2

Grill-Side Turkey Salad (continued)

Nutritional Facts: 1-1/4 cup (prepared with low-sodium soy sauce and without salt and peanuts) equals 258 calories, 9 g fat (0 saturated fat), 53 mg cholesterol, 261 mg sodium, 4 g carbohydrate, 0 fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.
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