Grilled Jerk Turkey Salad
By Team Turkey
About this Dish
Turn your salad up a notch with this Grilled Jerk Turkey Salad! Grilled turkey seasoned with warm jerk spices is served over a bed of crisp greens. Fresh mango and red bell pepper balance the sweet heat of the grilled jerk turkey perfectly. To top it off, a simple orange dressing adds a dash of acidity for a little extra zing. This light, healthy dish will transport your taste buds to warmer climates.
Looking for more recipes to help you reset to island time? Check out our Grilled Jerk Turkey Sandwich or Grilled Jerk Turkey Tacos to crank up the heat on your meal prep.
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Now on to the recipe details…
Ingredients
JERK MARINATED GRILLED TURKEY
1 lb boneless, skinless turkey breast sliced into 1“ thick cutlets
2 tsp olive oil
2 tbsp lime juice
1/2 tsp allspice
1 tsp thyme
1/4 tsp nutmeg
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp cinnamon
2 scallions
3 cloves garlic
1 tbsp grated ginger
1-2 small habanero peppers*
3 tbsp honey
1/4 c canola oil (or other high smoking point oil) for grilling
GRILLED JERK TURKEY SALAD
12 oz crispy green leaf lettuce
1/2 c purple cabbage, shredded thin
1 large mango, halved and diced
1 large red bell pepper, diced
1/2 c salted plantain chips, crushed
1/4 c orange juice
1/2 c olive oil
1/4 c apple cider vinegar
1 tsp Dijon mustard
2 tsp fresh ginger, grated
1 garlic clove, minced
1/2 tsp sea salt
1/4 tsp freshly ground pepper
Directions
GRILLED JERK TURKEY
Combine all of the marinade ingredients, except for the turkey and canola oil, in a blender or food processor. Pulse until well combined.
Place the turkey cutlets in a single layer in a baking dish or a Ziploc bag.
Slowly pour the marinade mixture over the turkey, making sure to flip each piece and coat both sides. Cover, or seal the bag, and refrigerate for at least four hours or overnight.
Once marinated, preheat the grill to medium-high heat.
Brush the grill grates with canola oil and grill the turkey breasts for 3-4 minutes on each side.
Transfer to a serving platter.
BUILD YOUR SALAD
To make the dressing, combine the orange juice, olive oil, apple cider vinegar, Dijon, ginger, garlic, salt and pepper in a 12 oz jar with a lid. Shake until completely mixed together.
In a large serving platter or four individual bowls, layer the greens followed by the shredded cabbage, sliced grilled turkey, mango and bell pepper.
Finish with a sprinkle of crushed plantain chips and serve with dressing on the side.
*Looking to turn down the heat? Skip the habanero or sub in half a bell pepper. If you want a little kick of spice, try adding a deseeded, deveined jalapeño pepper instead.
