© 2024 National Turkey Federation
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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Does your mouth start to water when you think of buffalo sauce? Well, we have the recipe for you. Buffalo Fried Turkey Salad brings that hot buffalo flavor you love in tender bites of turkey combined with a crisp, cool salad featuring a creamy homemade blue cheese dressing. If you’re on team ranch, sub it in for the blue cheese. Bonus – no wet naps are needed for this dish! Dig in.
1-1/2 lbs turkey tenderloins or cutlets, cut into 3/4-inch cubes
5 oz Crystal Hot Sauce (or favorite buffalo sauce)
2 oz blue cheese
4 oz sour cream
2 oz mayonnaise
2 scallions, chopped finely
White pepper to taste
1 head bibb lettuce, rinsed and drained
1 head romaine lettuce, rinsed and drained
1 head red Leaf lettuce, rinsed and drained
1 large Vidalia onion, sliced 1/8-inch thick
1 red pepper, roasted and peeled
3 ribs celery, 1/8-inch diagonally sliced
8 oz cornstarch
2 tsp salt
2 tsp cayenne pepper
4 oz Crystal Hot Sauce (or buffalo sauce), for cooked turkey
Marinate turkey cubes in 5 ounces Crystal Hot Sauce overnight.
Combine blue cheese, sour cream, mayonnaise, scallions and white pepper. Refrigerate for 2 hours allowing flavors to combine.
Dry and tear lettuces. Prepare other vegetables. Cover and refrigerate.
Combine cornstarch, salt, and cayenne pepper.
Drain turkey and dredge in cornstarch mixture and refrigerate for 15 minutes. Deep fry 6-8 minutes until done. (Cook to internal temperature of 165 degrees F.) Drain on paper towels. (Turkey may be precooked and reheated in oven.) This recipe may also be adapted for an air fryer.
Toss in 4 ounces fresh Crystal Hot Sauce (do NOT use old marinade).
Toss lettuces, onions, and celery with blue cheese dressing as needed and top with hot turkey pieces.