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Turkey Chopped Salad with Spicy Avocado Dressing

Turkey Chopped Salad with Spicy Avocado Dressing


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Ingredients

  • 1 large avocado, halved, pitted
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 teaspoons chili-garlic sauce
  • 2 cups diced cooked maple-honey turkey (about 10 ounces)
  • 1 cup diced peeled jicama
  • 1 large red bell pepper, diced
  • 1/2 cup plus 1 tablespoon chopped fresh cilantro

Recipe Preparation

  • Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.

  • Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl. Add avocado dressing; toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro.

Recipe by The Bon Appétit Test Kitchen,Reviews Section

Cajun Turkey Cobb Salad

Yes, I said CREAMY CAJUN RANCH DRESSING, and yes, it’s the greatest thing ever!

Thanks to my friends at Jennie-O for sponsoring this post!

Seriously y’all, this Cajun Turkey is bomb! It’s pre-cooked and you can find it in the deli section of your grocery store. It’s perfect for sandwiches and salads, and it’s so flavorful!

As soon as I tried it, I had the idea to create this Cajun Turkey Cobb Salad, but I couldn’t decide what dressing to put on it, that’s when I came up with the idea for Creamy Cajun Ranch Dressing. #LifeChanging

I’m not usually a big fan of ranch dressing (blasphemy I know!) but there’s something about that flavorful, slightly spicy cajun seasoning, paired with creamy ranch dressing that really is the best thing ever!


Chopped Salad

  • Quick Glance
  • Quick Glance
  • 15 M
  • 15 M
  • Serves 1 to 2

Ingredients US Metric

  • 1 cup kale leaves, stems removed, roughly chopped or thinly sliced
  • 1/2 cup radicchio, roughly chopped or thinly sliced
  • 1/2 cup napa cabbage, roughly chopped or thinly sliced
  • 2 ounces cooked turkey or chicken, cut into small chunks
  • 1 slice cooked bacon, crumbled
  • 1/2 large avocado, sliced or chopped
  • 2 tablespoons chopped apple (any kind you like!)
  • About 12 raw almonds, coarsely chopped or slivered
  • Blue cheese crumbles (optional)
  • 3 to 4 tablespoons honey Dijon vinaigrette

Directions

In a largish bowl, toss together the kale, radicchio, and cabbage and mix well. Scatter the turkey or chicken, bacon, avocado, apple, almonds, and blue cheese, if using, over the top. (If you want to make the salad ahead of time and take it to work for lunch, simply refrigerate the salad and the vinaigrette separately and toss them together at the last minute.)

Drizzle with the honey Dijon vinaigrette and toss to coat. Grab a fork and have at it.

Recipe Testers' Reviews

This chopped salad was fantastic for lunch. The crunchy greens were balanced by the creamy avocado and cheese, and although radicchio can be quite bitter, I felt that the sweetness from the apple and the vinaigrette tamed it very well. I made it the night before a busy day, with the dressing separate, and tossed it all together just before eating. It came together quickly, kept well overnight, was delicious, and kept me full all afternoon!

This chopped salad was a light and lovely lunch—a treat that serves one but it could easily be scaled up to feed more! The ingredients combine the best of two classic salads—the bacon and chicken and avocado of a Cobb salad with the apple and nuts from a Waldorf salad—and ties them all together with a lightly sweetened vinaigrette. The combined effect of all of those flavors together on one plate made me think of that famous Mae West quote, “Too much of a good thing can be wonderful!” I used regular curly kale, the Treviso variety of radicchio, and leftover chicken from a rotisserie hen. I did use the blue cheese—a mild Danish variety.

Fresh tasting and full of flavor, this chopped salad was a hit with everyone. The combination of crunch from the almonds, creaminess from the avocado, and chewy resistance from the chicken along with the slightly sweet dressing and spicy, salty blue cheese hit every flavor note in practically each bite. The kale, cabbage, radicchio, and apple added cool, crisp counterpoints to complement the other ingredients. I chose lacinato kale since the recipe didn’t specify which type to use. I had roasted chicken thighs on hand to add. This is a great salad that offers lots of flavor and leaves one feeling satisfied and even a little virtuous from all the healthy ingredients.

This chopped salad made a wonderful, quick dinner. These ingredients are usually on hand and come together in a jiff for a delicious, healthy, and satisfying salad. The colors are amazing, as are the textures. The crisp apple, the crunchy almonds, and the creamy avocado were some of the highlights of this dish. The dressing was just the right amounts of honey and mustard. The garlic kicked it up just right. I used less than half the dressing to dress my entire salad. The extra will be used for another chopped salad later this week or added to some homemade chicken salad. I chose to use grilled chicken.

The best thing about this chopped salad was how pretty it looked, though it certainly was a satisfying salad to eat as well. Plenty of crunch. Sweet. Bitter. Fatty. The dressing added a bit of sweetness. It was a generous salad for 1 but sufficed as a main dish. It would work as a side salad for 2 as well. I tried this recipe because I like all the ingredients except raw kale and figured it might change my mind. I massaged the kale a bit but it still wasn’t tender enough for me. I would say it could have used twice as much apple and a few more almonds. I used Roquefort and roast chicken breast.

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Taco Salad with Spicy Avocado Dressing

Taco salad with spicy avocado dressing is a filling, flavorful, healthy main course salad. This taco salad recipe combines lean ground turkey, your favorite taco toppings, and homemade avocado salad dressing.

Ryan and I do not eat a lot of big salads. Sure we eat simple salads as a starter, but very rarely is salad all that we have for dinner. However, this week has been really busy, both at work and at home, so I was looking for some quick fix meals. This taco salad with spicy avocado dressing fits the bill perfectly. It is loaded with all of my favorite taco fixins, like beans, tomatoes, cheese, tortilla strips and seasoned ground turkey.

But the star of this easy main course salad is the spicy avocado dressing the taco salad is tossed in.

When it comes to salad dressings, more often than not, I am a vinaigrette kind of girl. But I got the idea for an avocado dressing after going to lunch with my mother-in-law a couple of weeks ago. We went to a favorite Tex-Mex style restaurant while we were visiting family. My mother-in-law ordered a salad that came with ranch avocado dressing. While I like the idea of avocado ranch, I’ve had a lot of ranch lately.

So, I decided to take the avocado element and make a spicy dressing for my taco salad. The dressing is thick, creamy and dresses this salad nicely. And I must confess, maybe now I am a spicy avocado dressing kind of girl.

You can add whatever toppings you like to your taco salad, but don’t skip the spicy avocado dressing!

Come over and visit my Facebook page and let me know what toppings you add to your taco salad!


UCF/Orlando Menu

Enjoy our chopped salads made of fresh ingredients and chef-inspired recipes.

Harvest Chop

Spring Mix, Kale, Red Cabbage, Rotisserie Chicken Breast, Smokey Bacon, Apples, Red Onions, Blue Cheese Crumbles, Pecans (380 cal)

Dressing: Pear Thyme Vinaigrette (120 cal)

Korean Chicken Chop

Romaine, Napa Cabbage, Red Cabbage, Rotisserie Chicken Breast, Corn, Edamame, Red Peppers, Carrots (310 cal)

Dressing: Spicy Thai dressing w/Korean BBQ and Wasabi Creme drizzle (240 cal)

Kale Quinoa Chop

Kale, Spring Mix, Quinoa, Cucumbers, Red Onions, Roma Tomatoes, Red Peppers, Shredded Carrots, Garbanzo Beans (310 cal)

With Roasted Tofu (390 cal) $9.79

Dressing: Avocado Green Goddess (90 cal)

BBQ Chicken Chop

Romaine, Rotisserie Chicken Breast, Corn, Black Beans, Green Onions, Celery, Tortilla Strips (300 cal)

Dressing: Ranch & BBQ Drizzle (150 cal)

Avocado Cali Chop

Spring Mix, Red Cabbage, Hass Avocado, Shredded Carrots, Roma Tomatoes, Blue Cheese Crumbles (290 cal)

Dressing: Strawberry Balsamic Vinaigrette (160 cal)

Asian Chop

Romaine, Napa Cabbage, Red Cabbage, Green Onions, Shredded Carrots, Red Bell Pepper, Edamame, Chow Mein Noodles (160 cal)

With Rotisserie Chicken Breast (260 cal) $9.79

Dressing: Sesame Ginger w/Peanut Drizzle (180 cal)

Buffalo Chicken Chop

Romaine, Red Cabbage, Honey Chipotle Chicken Breast, Smokey Bacon, Red Onions, Celery, Banana Peppers, Croutons (300 cal)

Dressing: Ranch & Buffalo Drizzle (101 cal)

Southwest Chipotle Chop

Romaine, Honey Chipotle Chicken Breast, Black Beans, Red Onions, Corn, Roma Tomatoes, Tortilla Strips (310 cal)

Dressing: Chipotle Ranch (50 cal)

Cobb Chop

Romaine, Roasted Turkey, Smokey Bacon, Hardboiled Egg, Roma Tomatoes, Blue Cheese Crumbles, Croutons (430 cal)

Dressing: Blue Cheese (140 cal)

Greek Chop

Romaine, Rotisserie Chicken Breast, Cucumbers, Red Onions, Kalamata Olives, Roma Tomatoes, Feta Cheese Crumbles (320 cal)

Dressing: Greek Feta Vinaigrette (100 cal)

Caesar Chop

Romaine, Roma Tomatoes, Grated Parmesan Cheese, Fresh Squeezed Lemon, Croutons, Cracked Black Pepper (230 cal)

With Lemon Pepper Chicken Breast (360 cal) $9.69

Dressing: Caesar (130 cal)

Grilled Ginger Salmon Chop

Spring Mix, Napa Cabbage, Red Cabbage, Grilled Alaskan Salmon, Broccoli, Shredded Carrots. Edamame (200 cal)

Dressing: Sesame Ginger & Korean BBQ Drizzle (180 cal)

Signature Crave-a-bowls

Bold, craveable recipes served atop rice and beans.

Mexican Bowl

Cilantro Brown Rice, Black Beans, Honey Chipotle Chicken Breast, Green Onions, Corn, Fresh Squeezed Lime, Cheddar Cheese, Pico de Gallo (440 cal)

With Hass Avocado (600 cal) $10.59

Dressing: Chipotle Ranch & Cholula Hot Sauce Drizzle (50 cal)

Cauliflower Rice Veggie Bowl

Garlic Ginger Cauliflower Rice, Kale, Roasted Veggie Medley (Corn, Red Peppers, Sweet Potatoes & Edamame) (240 cal)

With Lemon Oreganata Shrimp (310 cal) $13.49

Dressing: Chipotle Ranch (50 cal)

Spicy Teriyaki Chicken Bowl

Cilantro Brown Rice, Cabbage, Honey Chipotle Chicken Breast, Steamed Carrots, Edamame, Green Onions, Broccoli (340 cal)

Dressing: Sesame Ginger Dressing & Spicy Teriyaki Drizzle (165 cal)

Quinoa Veggie Bowl

Romaine, Black Beans, Quinoa, Hass Avocado, Cucumber, Red Onions, Shredded Carrots, Roma Tomatoes (920 cal)

Dressing: Citrus Dijon Vinaigrette (130 cal)

Mediterranean Bowl

Cilantro Brown Rice, Spinach, Lemon Pepper Chicken Breast, Cucumbers, Red Onions, Roma Tomatoes, Kalamata Olives, Feta Cheese Crumbles (460 cal)

Dressing: Greek Feta Vinaigrette (100 cal)

Chipotle Sweet Potato Bowl

Cilantro Brown Rice, Kale, Red Cabbage, Roasted Sweet Potatoes, Corn, Edamame, Red Peppers, Sunflower Seeds (390 cal)


Making this Salad for Meal Prep

This salad works surprisingly well for meal prep since many of the ingredients can last a few days in the fridge. If you are making this in advance, start with a glass jar or container. Layer the black beans and corn on the bottom. Then add the red onion and jicama. Top with the romaine lettuce, cilantro, and queso fresco. Pack the mango, cherry tomatoes, and dressing separately since they will wilt the other ingredients. Cut the avocado fresh that day and toss everything together.

If you are packing in the morning for lunch that day, you can pack the mango and tomatoes with the black beans and corn. You can even add the dressing at the bottom of the container since it will only need to stay fresh for a few hours. Then just add the avocado right before serving.


Cajun Turkey Salad with Creamy Yogurt Dressing

Do you ever go through phases where you aren&rsquot necessarily eating the healthiest meals all the time and your body just starts to crave a salad? It isn&rsquot often that I get to that point, but lately I have been eating mostly protein and struggling to get my vegetables in. I reached that point where I just NEEDED a big fresh salad full of healthy vegetables. This Cajun Turkey Salad with Creamy Yogurt Dressing was the perfect fix and full of such amazing spice and flavor! Let me tell you, it most definitely hit the spot.

I wasn&rsquot feeling particularly ambitious, but I had one of these easy Oven Ready Cajun Bone-in Turkey Breasts in my freezer and decided to pop it in the oven on a Saturday afternoon. I knew it would make enough meat to use for a batch of this Spicy Turkey & Sweet Corn Soup, some sandwiches and this Cajun Turkey Salad with Creamy Yogurt Dressing. I love when you can make up a roast or turkey and get lots of different meals out of it for the week.

I am obsessed with Jennie-O&rsquos line of Oven Ready turkeys because they are beyond easy to make. You can pop them right in the oven from frozen and they come with a convenient gravy packet that you just toss in a sauce pan with the turkey juices when the turkey is done cooking. It makes a thick and rich gravy in a matter of minutes and there is no guess work involved!

The leftover turkey, if there is any, makes for awesome meals like this Cajun Turkey Salad with Creamy Yogurt Dressing or Mini Buffalo Turkey Pizzas.

My brother was over visiting while I was pulling the turkey out of the oven and carving it up. He was eyeing up the carcass that I was terrible at carving which meant it had lots of meat left on it. I handed it to him with a fork and he went to town. He was loving how juicy the turkey came out along with the really good spice you get from the Cajun seasoning. The gravy I whipped up using the included gravy packet also had the same nice hint of Cajun spice from the turkey juices. You just need a side of potatoes and you have an amazing meal of comfort food!

Be warned that the skin of the Cajun turkey is seriously spicy and oh so good. If you are like my husband and shy away from spice, you might want to opt for the regular Jennie-O Oven Ready Bone-In Turkey Breast. Personally, I love the good amount of spice it adds to the meat!


Southwestern Turkey BLTA Salad

Southwestern Turkey BLTA Salad is a quick and easy lunch or dinner salad that is seriously delicious. It has all the best parts of a turkey BLTA sandwich but in salad form and with a southwestern twist. It ranks up there as one of my favorite salads along with this Mexican Chopped Salad and Healthy Kale Caesar Salad.

Although I normally reach for sandwiches at lunchtime, sometimes when I am looking to add more greens and/or choose a more diet-friendly option, I turn my favorite sandwich combinations into hearty and delicious salads. Cutting out the bread on average will save 200-300 calories, which over the course of a week can make a significant impact on the total calories consumed. Over time this translates to real weight loss.

For this salad inspiration, I looked to my one of my all-time sandwiches from a specialty sandwich shop near me - the Southwestern Turkey BTLA! It’s a delicious combination of turkey breast, bacon, lettuce, tomato, avocado, a corn and black bean relish, and a spicy chipotle ranch spread. Seriously yummy and amazing.

Since this salad is relatively simple, it's important to focus on high quality, great tasting ingredients. The first step here is the turkey. I like to look for one that is really flavorful and free of nitrates and preservatives. Normally I buy the in-house deli meats made at Whole Foods, Applegate brand, or Boar's Head Naturals line. You can use any flavor deli meat, I am partial to black pepper or southwestern turkey for this salad. Same goes for the bacon. I like to buy center cut bacon since it is the leanest option and look for one free of nitrates and additives.

From there I needed to look for some really great produce. I went to my local farmer’s market for this and chose beautiful summer tomatoes, lettuce, fresh corn, and a nice and ripe avocado. For the dressing, I decided to just mix some chipotle into my favorite natural ranch dressing, but you could also make your own homemade ranch. After that, it’s simple. Just layer everything together and you have a salad that any sandwich lover will crave.


Here’s another salad that’s easy to make but doesn’t skimp on flavor. It’s great for when you want to grab a quick, healthy lunch or dinner.

This Paleo take on an all-time favorite, traditional Cobb, is hearty enough to keep you full until dinner time. The fresh veggies, warm turkey, and hard boiled eggs make this eclectic mix feel like comfort food!


Mexican Salad Recipe

To make this salad, select quality, and really fresh ingredients. If possible, check out your local farmer’s market. It’s a great way to buy locally and support your local farmers.

  • Step 1: First you want to start by roasting corn and bell peppers. Roasting brings out the natural sweetness of the vegetables and gives them a beautiful color.

For the bell peppers, set your oven to 425 F. Cut the bell peppers in half, clean out the seeds, and core. Rub with little olive oil and roast, cut side down, until soft and lightly brown, about 20 minutes.

  • Step 2: In the meantime, on the stovetop, roast the corn in little olive oil over medium-high heat until charred and golden, about 4-8 minutes.
  • Step 3: Next, prepare the Mexican salad dressing by whisking all of the ingredients in a bowl. Set aside.
  • Step 4: Once the peppers have cooled enough to handle, scrape away the skin and cut into 1/2-inch dice.
  • Step 5: Combine the roasted peppers, corn, and the remaining salad ingredients with the dressing. Taste for seasoning and chill for about 15-30 minutes before serving.

Mexican Salad Dressing

What’s amazing about this Mexican salad is that it doesn’t require much more as the ingredients are all so fresh and seasonal. So the dressing is very simple and ties everything together so well.

It consists of fresh lime juice, fresh orange juice, garlic, shallots, honey, and cilantro.

The key to this salad dressing is to use fresh citrus juice. It’s truly the best! And if you end up with leftover dressing, simply store in an airtight container, refrigerated, for up to 3 days and use it over taco bowls, fresh salads, or as a marinade.


Watch the video: Σαλάτα με αβοκάντο - Salata - (July 2022).


Comments:

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