This Tomato-Basil Grilled Turkey Breast Salad is the best turkey salad recipe… ever! A big bowl of crunchy chopped romaine lettuce is topped with perfectly grilled turkey breast cutlets in a tomato basil marinade, sliced cherry tomatoes and cucumbers.
Then just drizzle everything with an easy balsamic shallot vinaigrette and sprinkle with fresh herbs. Because all the ingredients are all natural and made with no sugar, this is a Whole30, Paleo and Keto turkey salad recipe!Jump to Recipe
Best Salad Recipe Ever
Salads get a bad rep sometimes, but I really believe that salads are not boring. I’ll say it again for the people in the back. SALADS ARE NOT BORING! How could they be, when they’re filled with delicious ingredients like this one is?
The trick is to use simple but interesting ingredients that come alive when they’re paired together! Here I used marinated grilled turkey breasts, crunchy romaine dressing, the most beautiful summer cherry tomatoes, and cucumbers, and that’s pretty much it.
Oh, except the salad dressing — my, my, this balsamic shallot vinaigrette! It’s really something, you guys!
The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been sitting on the grocery shelf for weeks, even months – even years.Julia Child
Easy Balsamic Shallot Vinaigrette
The Balsamic Shallot Vinaigrette is totally the
icing on the cake… I mean, dressing on the salad. Duh. It’s got so much fresh, rich flavor and it pairs perfectly with the brightness in the turkey marinade and sweet cherry tomatoes.
Shallots are mild and lightly sweet, especially once they’ve soaked in the vinegar for a while. Adding some to your salad dressing pushes the flavor factor up a ton, and it totally gives this Low Carb turkey salad a lot more depth! The dressing keeps in the fridge for about two weeks, but I always use it faster than that!
I like to buy pre-marinated turkey breasts from Great American Turkey Co, because hellooooo that is just so EASY, and my kids LOVE IT! And as a BIG bonus, they’re already Whole30 compliant (yay!), gluten free, Paleo and Keto.
(Oh, and not to toot my own horn too much, but did I mention I’m a featured contributor in GATC’s new cookbook? Toot, toot!)
But you also have the option to make your own tomato basil marinade at home!
If you’d prefer to make your own marinade for the grilled turkey breasts, the recipe for homemade healthy tomato basil marinade is very easy to make!
- Substitute Chicken Breasts if you prefer marinated and grilled chicken to grilled turkey.
- Add mozzarella pearls (NOT Whole30 compliant, but would keep it Keto friendly!)
If you like this Grilled Turkey Breast recipe…
…be sure to check out some of my other healthy salad recipes:
- Chicken & Bacon Caesar Salad (Whole30)
- Pomegranate and Avocado Winter Salad (Whole30)
- Curry + Carrot Chicken Salad (Whole30)
- Spiralized Zucchini Caprese Salad (Gluten Free, Low Carb)
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Do you like this Whole30 and Keto Grilled Turkey Salad recipe?
Drop a star rating below, and let me know what you think in the comments below!
Tomato-Basil Grilled Turkey Salad
This delicious and Gluten Free salad is made with Tomato Basil Turkey Cutlets and a Balsamic-Shallot Vinaigrette. It's one of my favorite entree salads ever!
Tomato Basil Grilled Turkey Salad
- 1 lb 4 Tomato-Basil marinated Turkey Cutlets or follow directions below to marinate your own. You can also substitute chicken breasts.
- 6-8 cups romaine lettuce
- 1 cucumber
- 1 pint cherry tomatoes
- 6-10 fresh basil leaves
- 1 tbsp oil
Balsamic Shallot Vinaigrette
- 1/3 cup balsamic vinegar
- 2/3 cup extra virgin olive oil
- 2 tbsp minced shallot about 1/2 of a medium shallot
- 1 clove garlic
- 1/4 tsp dried oregano
- 1/8 tsp dried basil
- 1/3 cup olive oil
- 3 tbsp tomato paste
- 1 tsp red wine vinegar
- 1/4 tsp dried basil
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp black pepper
Marinate the Turkey (If making homemade)
Whisk all the marinade ingredients together. Pour over the turkey cutlets, turning to coat. Cover and allow it to marinade for at least 30 minutes.
Make the Salad Dressing
While the turkey marinates, make the salad dressing. Mince the shallot. Stir the vinegar, shallot, and seasonings together, then whisk in the olive oil. Set it aside until you're ready.
Prep the Salad Ingredients
Slice the tomatoes in half and dice the cucumbers into bite sized pieces (if the cucumbers are extra seedy, I like to scrape the seeds out first). Chop the lettuce. Tear the basil leaves.
Cook the Turkey Breasts
Heat the oil in a large skillet over medium heat. When the oil is shimmering, it's ready!
Add the turkey breasts and cook covered for about 3 minutes on each side until internal temperature reaches 165°. Remove the turkey cutlets from skillet and set them aside on a plate to allow to rest for a few minutes.
Assemble the Salads & Serve
Slice the turkey cutlets thinly, then divide the lettuce into four bowls. Top each bowl with a sliced turkey, cucumber, tomatoes, and torn basil. Drizzle with the salad dressing, season lightly with salt and pepper, and enjoy!