Turkey Chopped Salad

Turkey Chopped Salad

with Yellow 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 Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Breast Portions

340 g

Green Beans, trimmed

680 g

Yellow Potato

1.25 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

50 g


227 g

Cherry Tomatoes

6 tbsp

Sour Cream


2 tbsp

White Wine Vinegar


113 g

Spring Mix

1 tbsp

Cajun Seasoning


Not included in your delivery

1 tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories408 kcal
Fat6 g
Saturated Fat3 g
Carbohydrate42 g
Sugar7 g
Dietary Fiber8 g
Protein48 g
Cholesterol117 mg
Sodium264 mg
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 a bit of spicy heat. If you want to tone down the heat a notch, simply add a little less than what we call for.

Wash and dry all produce.* Peel and finely chop 2 tbsp shallot. Halve the tomatoes. Cut the green beans into 1-inch pieces. Cut the potatoes into 1/2-inch pieces.


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, vinegar and 1 tsp sugar. Stir in the shallots. Season with salt and pepper. Reserve half the dressing in a small bowl. Set both aside.


Pat the turkey dry with paper towels, then sprinkle 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.**) (NOTE: Cook the turkey in batches.)


When the potatoes are fork-tender, add the green beans. Boil until the beans are tender-crisp, 1-2 min, then drain. Add the potatoes and green beans into the medium bowl with the dressing. Toss together. Season with salt and pepper.


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