Turkey Cranberry Salad
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Learn more →Ingredients
4 servings
For the turkey
- 1 lb boneless, skinless turkey breast cutlets
- 1 tbsp garlic-infused oil
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- ¼ tsp salt
For the salad
- 8 cups romaine lettuce, roughly chopped
- ⅓ cup dried cranberries (no added apple juice or high-fructose corn syrup — check label for plain sugar or glucose syrup)
- ½ cup walnut halves, roughly chopped
- 4 scallions, green tops only, thinly sliced
- 1 oz cheddar cheese, shaved or crumbled (optional)
Instructions
- 1
Pat the turkey cutlets dry with paper towels, then rub all over with the garlic-infused oil, dried thyme, salt, and black pepper.
- 2
Heat a large skillet over medium-high heat until hot. Add the seasoned turkey cutlets and cook undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 4–6 minutes, until the internal temperature reads 165°F (74°C) on an instant-read thermometer at the thickest part.
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