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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:SulphitesMustardMilk

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)

1.5 tsp

Garlic Salt

1 tbsp

Dijon Mustard

(ContainsSulphites, Mustard)

100 g

Shallot

227 g

Cherry Tomatoes

6 tbsp

Sour Cream

(ContainsMilk)

340 g

Green Beans

2 tbsp

White Wine Vinegar

(ContainsSulphites)

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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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.