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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!

Allergens:Mustard/MoutardeSulphites/SulfiteMilk/Lait

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Scallopini

340 g

Green Beans, trimmed

680 g

Yellow Potato

1.25 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

50 g

Shallot

227 g

Cherry Tomatoes

6 tbsp

Sour Cream

(ContainsMilk/Lait)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Spring Mix

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tsp

Sugar*

Salt*

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Whisk
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.)

5

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.

6

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.