Best Turkey Salad With Worcestershire Chutney Vinaigrette Recipes

TURKEY CLUB SALAD WITH TURKEY WING VINAIGRETTE

Turkey Club Salad with Turkey Wing Vinaigrette image

Provided by Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 22

Ingredients

8 ounces turkey breast, thinly sliced into 4 slices
1 egg
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
8 slices turkey bacon
2 beefsteak or heirloom tomatoes, sliced
1 ripe avocado, pitted, peeled and thinly sliced
4 cups garden lettuce leaves
1 tablespoon olive oil
2 turkey wings, chopped into 1-inch pieces
2 cloves garlic, chopped
2 shallots, thinly sliced
1 sprig fresh thyme, leaves finely chopped
1 bay leaf
4 tablespoons sherry vinegar
1 cup chicken stock
3 tablespoons hazelnut oil
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper

Steps:

Pound the turkey slices between 2 sheets of waxed paper until thin. Beat the egg lightly with 1 tablespoon water. Combine the breadcrumbs with the parsley, flour and salt. Dip the turkey in the egg, and then coat with breadcrumbs. Chill for 1 hour.
Saute the turkey scaloppini in the olive oil until golden brown and cooked through, about 3 minutes on each side. Arrange on 4 individual plates.
In a large skillet over medium-high heat, cook the turkey bacon until crisp, 3 to 4 minutes. Remove the turkey bacon from the skillet and place 2 pieces on top of each turkey scaloppini. Alternate the tomato, avocado and garden greens on top of the turkey bacon and scaloppini. Drizzle the salad with Turkey Wing Vinaigrette.
In a large skillet over medium heat, add the olive oil and turkey wings. Cook the wings until caramelized, stirring occasionally, about 12 minutes. Add the garlic, shallots, thyme and bay leaf. Cook until the shallots are translucent about 5 minutes. Deglaze with 3 tablespoons vinegar and cook down until almost evaporated. Add the chicken stock and reduce to 1/4 cup, about 20 minutes.
Strain the liquid through a fine sieve into a small mixing bowl. Whisk in the hazelnut oil and remaining 1 tablespoon vinegar. Add the parsley and season with salt and pepper. Set aside, keeping warm.

TURKEY SPINACH SALAD WITH MAPLE DRESSING

Turkey Spinach Salad with Maple Dressing image

"My husband and I love to hike in New England," writes Jessica Gerschitz of Jericho, New York. "The maple syrup in Vermont is wonderful, and we always bring some home to extend the vacation spirit. This recipe I created reminds us of those lovely days."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

6 ounces fresh baby spinach (about 7 cups)
1/4 pound sliced deli smoked turkey, cut into strips
2/3 cup sliced baby portobello mushrooms
1 hard-boiled large egg, chopped
1/3 cup sliced red onion
1/4 cup walnut halves
1/4 cup dried cranberries
4-1/2 teaspoons olive oil
1 tablespoon maple syrup
1-1/2 teaspoons finely chopped shallot
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons Dijon mustard
1 small garlic clove, minced

Steps:

In a large salad bowl, combine the first 7 ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 387 calories, Fat 22g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 617mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 4g fiber), Protein 21g protein.

TURKEY SALAD WITH WORCESTERSHIRE-CHUTNEY VINAIGRETTE

Turkey Salad with Worcestershire-Chutney Vinaigrette image

Categories Salad Leafy Green Poultry turkey Blue Cheese Pine Nut Spinach Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 cup Major Grey's mango chutney
1/2 cup peanut oil
1/4 cup Worcestershire sauce
1/4 cup malt vinegar
1 1/2 10-ounce packages ready-to-use spinach, stems trimmed, leaves torninto bite-size pieces
1 12-ounce piece smoked turkey breast or 2 1/2 cups cooked turkey, cut into 1/2-inch cubes
1 1/3 cups crumbled Stilton cheese (about 5 1/2 ounces)
1 cup pine nuts, toasted

Steps:

Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Dressing can be prepared 2 days ahead. Cover and refrigerate.)
Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough dressing over to coat salad. Toss to blend. Season salad to taste with salt and pepper. Serve, passing remaining dressing separately.