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Cajun Blackened Turkey and Green Bean Tomato Salad

Cajun Blackened Turkey and Green Bean Tomato Salad

with Roasted Potatoes

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If you're going to have a salad for dinner, make it this one! Tender turkey, potatoes, fresh green beans, tomatoes and a creamy dressing come together in the ultimate power salad!

Allergens:Sulphites/SulfiteMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Breast Portions

600 g

Yellow Potato

2 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

1.5 tsp

Garlic Salt

1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

100 g

Shallot

227 g

Cherry Tomatoes

6 tbsp

Sour Cream

(ContainsMilk/Lait)

340 g

Green Beans

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tsp

Sugar*

3 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Calories510 kcal
Fat17 g
Saturated Fat4 g
Carbohydrate44 g
Sugar10 g
Dietary Fiber7 g
Protein48 g
Cholesterol110 mg
Sodium770 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Small Bowl
Large Non-Stick Pan
Medium Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes and half the garlic salt with 2 tbsp oil. Season with pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2

While potatoes roast, peel, then thinly slice shallot. Trim beans. Halve tomatoes. In a small bowl, stir together Cajun seasoning, remaining garlic salt and 1/4 tsp sugar. Season with pepper. Pat turkey dry with paper towels. On a clean cutting board, place and cover each turkey with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each turkey until 1/2-inch thick. Sprinkle over Cajun mixture.

3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beans and shallots. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper. Remove pan from heat and transfer veggies to a medium bowl. Cover to keep warm and set aside.

4

Using the same pan, increase heat to medium-high. When hot, add 2 tbsp oil, then turkey. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 3-4 min per side. (Depending on the size of your pan, you may need to do this in batches!) (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

5

While turkey cooks, in another medium bowl, whisk together sour cream, mustard, vinegar, 1 tsp sugar and 2 tbsp water. Season with salt and pepper. To the veggies, add tomatoes and half the dressing. Toss together.

6

Divide turkey, veggies and potatoes between plates. Drizzle remaining dressing over turkey.