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Turkey Club Salad with Turkey Wing Vinaigrette

  • prep time 1 min
  • total time 1 min
  • serves 4
4 Ratings
Turkey Club Salad with Turkey Wing Vinaigrette

Use leftover turkey to make this delicious club salad.

Lynn Crawford Courtesy of:
Lynn Crawford Pitchin' In

Turkey, Side, Fry, Lunch, Dinner, Salad


Directions for: Turkey Club Salad with Turkey Wing Vinaigrette

Ingredients

Turkey Club Salad

½ lb. turkey breast, thinly sliced into 4 slices

1 egg

1 Tbsp water

½ cup bread crumbs

1 Tbsp flour

1 tsp salt

2 Tbsp chopped parsley

2 Tbsp olive oil

8 slices turkey bacon

1 avocado, thinly sliced

2 beef steak or heirloom tomatoes, sliced

4 cup garden lettuce leaves

Turkey Wing Viaigrette

¼ cup olive oil

2 turkey wings, chopped into 1” pieces

2 clove garlic, chopped

2 shallots, thinly sliced

2 sprig thyme, finely chopped

1 bay leaf

4 Tbsp sherry vinegar

3 cup low sodium chicken stock

4 Tbsp hazelnut oil

2 Tbsp chopped parsley

Salt and freshly ground pepper

Directions

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: Turkey, Side, Fry, Lunch, Dinner, Salad