Walnut-Crusted Turkey Salad

By Johann Jenni
Culinary Setting
Meal Type
Lunch, Main Course, Entrée, Salad
45 MIN
Cooking Style
Deep Fry
Boneless Breast


1/3 c fresh seedless blackberries, washed and dried

1 tsp Dijon mustard

2 tsp honey

1 tbsp plus 1 tsp balsamic vinegar

1 tbsp plus 1 tsp red wine vinegar

1 c extra virgin olive oil

To taste salt and pepper

1 3-lb TURKEY BREAST, uncooked

1/3 c English walnuts

2 tsp flour

As needed flour

As needed egg wash

1 lbs salad greens, washed and dried

1 medium red onions, very thinly sliced

1/3 c carrots, shredded

5 oranges


Blackberry Dressing

In a food processor, combine blackberries, Dijon, honey, balsamic vinegar, red wine vinegar, olive oil, salt and pepper.

Transfer to a large container, cover and refrigerate.


Remove skin from turkey breast and slice into 5 ounce cutlets.

Place walnuts in food processor and process until finely ground. Add flour and blend until well mixed.

Dip turkey cutlets in flour, egg wash, and finally the walnut/flour mixture


Deep fry cutlets at 350 degrees F until golden brown and cooked throughout.

For each salad, toss 2 to 3 cups greens, 3-4 slices red onion and 1 tablespoon shredded carrots with 3 tablespoons of Blackberry Dressing.

Arrange on a large round plate.

For each portion, filet one orange and place on the outside of the greens.

Slice warm turkey cutlets and place over the cold greens.

Nutrition Facts

Total Calories 910

Total Fat 54 g

Saturated Fat 8 g

Cholesterol 270 g

Sodium 310 mg

Potassium 1233 mg

Total Carbohydrates 36 g

Dietary Fiber 6 g

Sugars 18 g

Protein 71 g

% Daily Protein 80

% Daily Vitamin C 150

% Daily Calcium 15

% Daily Iron 35