© 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
As needed Non stick cooking spray
1/2 c dry bread crumbs
1/2 c grated Parmesan cheese
1 tsp dill weed
1 tsp paprika
1/2 tsp freshly ground black pepper
3/4 c reduced-fat Italian dressing, divided
1 lb BONELESS TURKEY BREAST, cut into 1/2 inch strips
8 c torn mixed salad greens
1 Small red onion, cut into thin slices
2 Medium red ripe tomatoes, seeded and chopped
2 tbsp chopped fresh parsley
Preheat oven 450 degrees F. Spray baking sheet with cooking spray. Combine bread crumbs, Parmesan, dill, paprika and pepper in large re-sealable plastic bag.
Pour 1/4 cup of the Italian dressing into shallow plate/bowl. Dip a few turkey strips in dressing. Add to bread crumb mixture and close bag. Shake gently to evenly coat turkey.
Place on prepared baking sheet. Repeat with remaining turkey strips. Discard remaining dressing and bag with bread crumb mixture.
Bake 10 minutes or until turkey strips are lightly browned and no longer pink in centers...to an internal temperature of 165 degrees F.
Arrange salad greens on large serving platter. Top with turkey strips, onions and tomatoes.
Sprinkle with parsley, if desired. Drizzle with the remaining 1/2 cup dressing.