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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!
Course Dinner, Main Course, Salad
Cuisine American
Keyword Salad, Turkey
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 528kcal
Author Laura

Ingredients

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 Tablespoon oil

Balsamic Shallot Vinaigrette

  • 1/3 cup balsamic vinegar
  • 2/3 cup extra virgin olive oil
  • 2 Tablespoon minced shallot about 1/2 of a medium shallot
  • 1 clove garlic
  • 1/4 teaspoons dried oregano
  • 1/8 teaspoons dried basil

Tomato-Basil Marinade

  • 1/3 cup olive oil
  • 3 Tablespoon tomato paste
  • 1 teaspoons red wine vinegar
  • 1/4 teaspoons dried basil
  • 1/8 teaspoons garlic powder
  • 1/8 teaspoons salt
  • 1/8 teaspoons black pepper

Instructions

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!

Nutrition

Calories: 528kcal | Carbohydrates: 15g | Protein: 32g | Fat: 39g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 246mg | Potassium: 679mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6988IU | Vitamin C: 35mg | Calcium: 57mg | Iron: 3mg