Forktionary

Blackened Turkey Salad Can Sub Chicken Recipe

Cajun-spiced turkey cutlets star in this vibrant salad! A fiery blend of spices creates an explosion of flavor that's both satisfying and surprisingly easy to make. Perfect for a quick weeknight dinner or a flavorful lunch.

Prep Time 15 mins
Cook Time 45 mins
Calories 419.1 kcal
Protein 98g
Rating 5.0 (1 Reviews)
Blackened Turkey Salad Can Sub Chicken 26

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blackened Turkey Salad Can Sub Chicken

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Blackened Turkey Salad Can Sub Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Blackened Turkey Salad Can Sub Chicken

  1. **Make the Honey-Dijon Dressing:** Whisk together 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, and a pinch of salt and pepper in a small bowl. Cover, chill, and reserve.
  2. **Make the Cajun Spice Blend:** Combine 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in a small bowl.
  3. **Prepare the Turkey Cutlets:** Preheat oven to 400°F (200°C). Lightly brush both sides of 4 turkey cutlets (about 6 oz each) with 1 tablespoon olive oil. Sprinkle generously with the cajun spice blend, ensuring both sides are well coated.
  4. **Sear the Turkey Cutlets:** Heat 1 tablespoon olive oil in a large heavy skillet over high heat until very hot. Add 2 cutlets, seasoned side down, and sear for 2-3 minutes until deeply browned. Sprinkle an additional teaspoon of spice blend over the top. Flip and sear for another 2-3 minutes. Repeat with the remaining 2 cutlets.
  5. **Bake the Turkey Cutlets:** Transfer the seared cutlets to a baking sheet. Bake for 6-8 minutes, or until an internal temperature of 170°F (77°C) is reached.
  6. **Assemble the Salad:** Toss 5 oz mixed greens (lettuce and spinach), 1/2 cup shredded carrots, and 1/2 cup halved grape tomatoes together. Divide among 4 bowls.
  7. **Slice and Serve:** Slice the cooked turkey cutlets across the grain into 1/2-inch thick strips. Arrange the turkey strips over the salads. Top with 1/4 cup shredded cheddar cheese and 2 tablespoons chopped green onions per salad. Serve immediately with the honey-dijon dressing on the side.

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

85g

Fat

20g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Salads Poultry Vegetables American Cajun Southern United States Low Fat Chicken Turkey Dietary Spicy Low Saturated Fat Low Calorie Low Carb Low In Something Meat Chicken Breasts Turkey Breasts Greens Lettuces Taste Mood