Turkey Dak Bulgogi Salad with Charred Scallion Dressing

By Team Turkey

Culinary Setting

Home

Meal Type

Lunch, Main Course, Entrée

Difficulty

Medium

Time

30 MIN

About this Dish

Keep mealtime light and fresh with Turkey Dak Bulgogi Salad with Charred Scallion Dressing. Korean-style marinade locks major flavor into grilled turkey breast. Toasted cashews add a little extra crunch to the salad, and a charred scallion dressing adds even more layers of goodness.

Yearning for more bulgogi? We’ve got you covered! Turkey Dak Bulgogi Tacos or a Turkey Dak Bulgogi Rice Bowl ought to hit the spot!

Servings

Cuisine

Asian

Cooking Style

Grill

Product

Boneless Breast

Dish Type

Salad

Ingredients

GRILLED TURKEY DAK BULGOGI

1 lb boneless skinless turkey breast, sliced into 1/4” thick cutlets

1/4 c soy sauce

1 tbsp chili paste

1/2 c olive oil for marinade

1 tbsp rice wine vinegar

1 1/2 tsp onion powder

3 tsp freshly grated ginger

4 garlic cloves, minced

3 tbsp coconut sugar

Freshly ground black pepper

Generous pinch of salt

1/4 c canola oil (or other high smoking point oil) for grilling

CHARRED SCALLION DRESSING

1 small bunch scallions, quickly charred on a hot grill

1 clove garlic, crushed

3/4 c extra virgin olive oil

1/2 c white balsamic vinegar

1 tbsp Dijon mustard

Salt and pepper to taste

TURKEY DAK BULGOGI SALAD

12 oz spinach

1 large avocado, cubed

3/4 c carrots, grated

1/2 c toasted cashews, chopped

1/4 c fresh cilantro leaves

Directions

GRILLED TURKEY DAK BULGOGI

In a small bowl, combine all of the marinade ingredients and mix well.

Place the turkey cutlets in a single layer in a rimmed 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.

When ready to grill, preheat the grill on high heat. Once preheated, brush the grates with oil. Working in batches, arrange the marinated turkey on the grates. Cook for about 2 minutes on each side, until golden with crispy edges. When cooked, transfer to a platter and cook the remaining pieces.

BUILD THE SALAD

Make the dressing: In a food processor, blend all of the ingredients until smooth. Season with salt and pepper to taste and set aside.

Add spinach to a larger serving bowl. Top with slices of turkey, avocado, carrots, cilantro and toasted cashews. Drizzle with dressing and serve.