Turkey Club Salad with Turkey Wing Vinaigrette

3 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 4
Turkey Club Salad with Turkey Wing Vinaigrette

Use leftover turkey to make this delicious club salad.

Lunch, Fry, Salad, Turkey


Turkey Club Salad

½ pound turkey breast, thinly sliced into 4 slices

1 egg

1 tablespoon water

½ cup bread crumbs

1 tablespoon flour

1 teaspoon salt

2 tablespoons chopped parsley

2 tablespoons olive oil

8 slices turkey bacon

1 avocado, thinly sliced

2 beef steak or heirloom tomatoes, sliced

4 cups garden lettuce leaves

Turkey Wing Viaigrette

¼ cup olive oil

2 turkey wings, chopped into 1” pieces

2 cloves garlic, chopped

2 shallots, thinly sliced

2 sprigs thyme, finely chopped

1 bay leaf

4 tablespoons sherry vinegar

3 cups low sodium chicken stock

4 tablespoons hazelnut oil

2 tablespoons chopped parsley

Salt and freshly ground pepper


Turkey Club Salad

1. Pound turkey slices between two sheets of waxed paper until thin.

2. Beat egg lightly with water. Combine bread crumbs with flour, salt and parsley. Dip turkey in egg, then coat with bread crumb mixture. Chill for 1 hour.

3. Sauté turkey scaloppini for about 3 minutes on each side, until golden brown and cooked through. Arrange on four individual plates.

4. In a large skillet over medium high heat, cook the turkey bacon for 3-4 minutes until crisp. Remove turkey bacon from the skillet and place 2 pieces on top of each turkey scaloppini. Alternate the tomato, avocado and garden greens on top of the turkey bacon and scaloppini. Drizzle salad with turkey wing vinaigrette.

Turkey Wing Viaigrette

1. In a large skillet over medium heat add the olive oil and turkey wings. Cook the wings until caramelized, about 10 minutes, stirring occasionally. Add the garlic, shallots, thyme and bay leaf. Cook until shallots are translucent. Deglaze with vinegar and cook down until almost evaporated. Add chicken stock and reduce to 1 cup. Strain the liquid through a fine sieve into a small mixing bowl. Whisk in hazelnut oil. Add the parsley and season with salt and pepper.

See more: Lunch, Fry, Salad, Turkey

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