© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c honey
1/3 c Dijon mustard
1/4 c mayonnaise
1 tbsp white vinegar
1 tsp kosher salt
1 tsp fresh thyme, minced
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp sweet paprika
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
4 6-oz TURKEY CUTLETS, lbed to an even thickness
As Needed olive oil
8 c Boston lettuce, washed, drained, chilled and torn into bite-sized pieces
4 c spinach, washed, drained, chilled and torn into bite-sized pieces
1/2 c shredded carrots
1/2 c grape tomatoes, halved
1/2 c Cheddar cheese, grated
2 green onions, chopped
Prepare Honey-Dijon dressing by whisking together ingredients in a small bowl. Cover, chill and reserve for service.
Combine spices for Cajun spice blend in another small bowl.
Lightly brush both sides of turkey cutlets with olive oil.
Sprinkle top of each with spice blend, covering the entire top surface of the cutlets with the seasonings.
Preheat oven to 400 degrees F.
Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add 1 tablespoon oil; swirl to coat.
Place 2 cutlets, seasoned side down, in skillet. Sear until very brown on bottom, about 2-3 minutes. While the first side cooks, sprinkle another teaspoon of spice blend over the top of each cutlet, coating the surfaces well. Turn the cutlets and sear for another 2-3 minutes.
Repeat with remaining 2 cutlets.
Place cutlets on a baking sheet. Place in preheated oven; bake until an internal temperature of 170 degrees is reached, about 6-8 minutes.
Toss lettuce, spinach and carrots together. Portion vegetables into 4 shallow pasta bowls or dinner plates.
Slice cutlets, across the grain, in 1/2-inch-thick slices. Place the turkey strips across the top of each salad.
Sprinkle each entrée salad with grape tomato halves, shredded cheese and green onions.
Serve immediately with Honey-Dijon dressing on the side.