Island Turkey Salad

A summer salad filled with island flavors that is both scrumptious and easy to make!

Island Turkey Salad

An easy way to make a quick summer weeknight meal is to make a Main Course Salad (or Entree Salad).  These are dishes that are filling enough to be full meals.  They are filled with protein, vegetables, carbohydrates, and fat which rounds out a full meal.  Today's main course salad is my Island Turkey Salad.  So easy that it will be cooked in 30 minutes, but you will have to allow for a 30 minute, quick marinade as well.  So plan ahead a little on this one and you can do the marinade right on the counter while you prep the other ingredients and the dressing.

Tender turkey tenderloin is the star of the show.  It's marinaded in teriyaki sauce to provide it with great flavor.  Then it's grilled either using an outdoor grill or an indoor grill pan for quick cooking.  Toss together a salad of lettuce, tomatoes, red onion, jalapenos, radishes, and pineapple for that zesty tropical island flavor.  Quickly make my homemade honey mustard dressing to drizzle all over the salad and dinner is complete!

You'll have a wonderful island meal in know time.  Perfect for the summer when we don't want to heat up the kitchen and dinner needs to be on the table fast so you can enjoy the long summer evenings.  I'll be out by the pool if you need me!

Enjoy!

What Ingredients do I need?

Salad:

• turkey breast tenderloin (from a 24 oz 2-pack)
• teriyaki marinade sauce
• tomatoes
• red onion
• jarred sliced Jalapeno peppers
• cilantro
• red leaf lettuce
• radishes
• canned pineapple tidbits
• Optional garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing:

• Dijon mustard
• honey
• Tablespoons apple cider vinegar
• olive oil
• lime 

Substitutions and Variations

• Greens:  choose your favorite lettuce

• Don't like cilantro:  use parsley instead

• Vegetables:  Add sliced bell peppers, broccoli, or any vegetable you like

• Dressing:  Although the homemade honey mustard dressing is simple to make you can purchase pre-made dressing from the store

• Can't handle the heat:  leave out the jalapenos (although the jarred ones are not really hot)

Kitchen Tips and Notes

• Turkey tenderloins come in a package of two.  

• Make sure to get a teriyaki marinade and not a thick sauce.

• I used this sauce to keep it keto/low carb friendly.

• Make sure to cook the turkey until the temperature reads 160 degrees.

• Rest the cooked turkey 5 minutes before slicing.

• Serve on a platter or large salad bowl for presentation.

Items you may need:

• Salad bowls - white ceramic, good for pasta

• Large Vegetable/Salad bowl - floral stoneware

• Oval platters - set of 2 white or blue

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Island Turkey Salad

serves 4

1 turkey breast tenderloin (from a 24 oz 2-pack)
1/2 cup teriyaki marinade sauce
2 tomatoes, chopped
1/4 large red onion, sliced
2 teaspoons jarred sliced Jalapeno peppers, chopped
1 Tablespoon chopped cilantro
1/4 teaspoon salt
6-8 cups of red leaf lettuce, chopped

1-2 radishes, thinly sliced
8 oz can pineapple tidbits, drained
Garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon olive oil
1 1/2 teaspoons lime juice

Whisk together the dressing ingredients in a jar or small bowl.  Set aside.

Combine the turkey and the teriyaki sauce in a ziploc bag and allow to marinate on the counter for 30 minutes while the turkey comes to room temperature.

Mix the tomatoes, onion, jalapenos, cilantro, and salt in a medium bowl.  Chill until ready to serve.

Grill the turkey over medium-high heat (indoor or outdoor grill) until fully cooked about 8 minutes per side.  (Meat should reach 165 degree internal temperature).  Discard the marinade.  Allow the turkey to rest for 5 minutes.  Slice in to strips.

Assemble the salad by arranging the lettuce on a platter or serving bowl.  You can also arrange in 4 individual bowls.  Top with some of the chilled tomato mixture, pineapple, radishes, and sliced turkey.  Add garnish if desired.  Drizzle with the dressing and serve.