HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Turkey Chopped Salad
Cajun Turkey Chopped Salad

Cajun Turkey Chopped Salad

with Red Potatoes in a Tangy Dressing

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


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

170 g

Green Beans, trimmed

340 g

Red Potato

1 tbsp

Cajun Seasoning


1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

25 g


113 g

Cherry Tomatoes

3 tbsp

Sour Cream


1 tbsp

White Wine Vinegar


56 g

Spring Mix

Not included in your delivery





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories430 kcal
Fat7 g
Saturated Fat3 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber8 g
Protein48 g
Cholesterol117 mg
Sodium407 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adding finely chopped raw shallots to the dressing will add some spicy heat. If you want to tone down the spiciness a notch, simply add a little less than what we call for.

Wash and dry all produce.* Peel and finely chop 1 tbsp shallot (double for 4 ppl). Halve the tomatoes. Cut the green beans into 1-inch pieces. Cut the potatoes in half or in quarters if they are larger.


In a medium pot, combine the potatoes with enough salted water to cover (approximately 1-2 inches). Bring to a boil over high heat. Cook until the potatoes are fork-tender, 10-12 min.


Meanwhile, in a medium bowl, whisk together the sour cream, mustard, 1 tbsp vinegar (double for 4 ppl) and 1/2 tsp sugar (double for 4 ppl). Stir in the shallot. Season with salt and pepper. Reserve half the dressing into a small bowl and set both aside.


Pat the turkey dry with paper towels, then sprinkle both sides with the Cajun seasoning. Season with salt and pepper. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the turkey. Cook until golden-brown and cooked through, 3-5 min per side. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)


When the potatoes are fork-tender, add the green beans to the pot. Boil until the beans are tender-crisp, 1-2 min. Drain and add the potatoes and green beans to the medium bowl with the dressing. Stir to coat veggies in the dressing. Season with salt and pepper.


Thinly slice the turkey. Divide the spring mix between plates. In single rows, top with the potato mixture, turkey and tomatoes. Drizzle over as much of the reserved dressing as you like.