Slightly grilling leftover turkey breast is a quick and easy way to add new flavor to the turkey for a fresh, satisfying dinner salad. No leftovers? Just buy turkey tenders and grill them three to four minutes per side in a grill pan on the stovetop.
Homemade buttermilk dressing is a step above store-bought dressing, and it comes together fast with a few simple ingredients. To lessen the calories slightly, use low-fat buttermilk and light sour cream. Garlicky croutons, which add extra flavor and crunch to the salad, are a cinch to make.
Grilled Turkey Salad with Garlic Croutons and Buttermilk Dressing
Serves 2
Ingredients:
For the Buttermilk Dressing:
- 1/3 cup plain Greek yogurt
- 1/3 cup buttermilk
- 2 tablespoons sour cream
- 1 tablespoon white balsamic* or white-wine vinegar
- 1 tablespoon finely chopped shallots
- 1 teaspoon finely chopped garlic
- Sea salt, for seasoning
- Freshly ground black pepper, for seasoning
For the Croutons and Salad:
- 1 tablespoon olive oil, plus more for brushing
- 1 garlic clove, finely chopped
- 1/3 cup fresh bread cubes (from a baguette or sourdough roll)
- 6 ounces cooked turkey breast slices
- 4 cups torn romaine lettuce
- 1/2 cup peeled, diced cucumber
- 3 radishes, thinly sliced
- 1 celery stalk, thinly sliced
- 6 grape tomatoes, sliced in half lengthwise
- 1/3 cup assorted green and black pitted olives
- Freshly ground black pepper, to taste (optional)
Directions:
For the Buttermilk Dressing:
Whisk together the yogurt, buttermilk, sour cream, white balsamic or white-wine vinegar, shallots and garlic in a small bowl. Season with salt and pepper, to taste, and set aside.
For the Croutons and Salad:
- Preheat a toaster oven to 375 degrees F.
- Heat a small, nonstick skillet over medium heat and add the olive oil. Add the garlic and sauté 1 minute. Add the bread cubes and stir 1 minute, allowing the bread to soak up the oil and enabling some of the garlic pieces to stick to the bread.
- Remove the bread cubes to a foil-lined toaster-oven pan and bake until golden brown and crispy, about 2 to 3 minutes. Remove from toaster-oven and set aside.
- Heat a grill pan over medium-high heat and brush with olive oil. Add the cooked slices of turkey and grill until char marks appear, about 1 to 2 minutes per side. Remove to a cutting board and let cool slightly.
- Place the lettuce, cucumber, radishes, celery, tomatoes and olives in a large mixing bowl. Slice the turkey into bite-sized pieces and add to the lettuce mixture. Drizzle with 4 tablespoons of buttermilk dressing and toss well to combine.
- Divide the salads between 2 plates and drizzle with additional dressing. (Save any leftover dressing for dipping vegetable sticks or oven fries.) Scatter the croutons on top of the salads and grind fresh black pepper over each salad, if desired, before serving.
*Note: White balsamic vinegar adds a little sweetness to the buttermilk dressing.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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