Chopped Turkey Salad
A summertime favorite around here, this is a tasty variation of the typical chicken or steak salad.
It’s easy to prepare and even my two-year-old loves it!
For Turkey:
Cook ahead of time 1 split turkey breast (still on the bone) or boneless turkey cutlets (1 lb. makes approximately 3 servings.)
Lightly salt turkey breast and place in several inches of water. Simmer for about 1 ½ - 2 hours until tender and fully cooked. OR over medium heat, lightly salt and brown cutlets in several Tbls. olive oil. Add water to almost cover them and simmer for an hour, or until tender and fully cooked.
Turkey burns easily, so keep enough water in pan during cooking process.
Pull turkey off bones and chop or tear into small bite-sized pieces.
Allow to chill in refrigerator or freeze for future use.
For Salad:
Wash and dry your favorite salad greens or Romaine lettuce.
Arrange greens on plate, place chopped turkey in center of greens and surround with your favorite raw or cooked veggies. (We like carrots, peppers, tomatoes, etc. You could also serve with beets, broccoli or your favorite cooked bean.)
Drizzle with your favorite dressing. Our kids like a sprinkling of olive oil and umeboshi vinegar.