Daybreak recipe: Savory Turkey Salad

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by AMY KUSHNIR

WFAA contributor

Posted on February 16, 2013 at 9:06 AM

Updated Saturday, Feb 16 at 9:11 AM

Amy Kushnir of My Texas Today demonstrated how to make Savory Turkey Salad on News 8 Dabyreak Saturday, February 16.


INGREDIENTS

  • 2 1/2 - 3 lb. half turkey breast, skinless (bone-in)
  • 32 oz. chicken broth
  • 1 cup fresh, orange juice (about 3 - 4 oranges squeezed)
  • 4 cloves garlic (cut in half)
  • 1/2 sweet onion (cut into big chunks)
  • 1 head red leaf lettuce (chopped)
  • 1/2 head Napa cabbage (chopped)
  • 1 large handful red cabbage (chopped)
  • 3 - 4 green onions (chopped to green part)
  • 5 - 6 radish (thinly sliced)
  • 1 cup dried apricots (cut into chunks)
  • 1 cup roasted whole almonds (coarsely chopped)
  • 1 cup Cabot sharp light Cheddar cheese (shredded)
  • 1/3 cup grapeseed oil
  • 2/3 cup salad vinegar
  • salt and pepper to taste

DIRECTIONS

  1. Preheat oven to 300 degrees.
  2. Place turkey (breast side down) in a large baking dish or Dutch oven.
  3. Pour chicken broth and orange juice over turkey.
  4. Add garlic, onion and salt/pepper.
  5. Cover and cook for 1 1/2 - 2 hours.
  6. While turkey is cooking, chop all ingredients for salad.
  7. For dressing: In a small bowl, whisk together grapeseed oil, salad vinegar, salt and pepper to taste.
  8. Once turkey is done, shred all meat with a fork; leave liquid, onions & garlic aside.
  9. In a large bowl, layer chopped lettuce, cabbage, radish, green onions, apricots, almonds, cheese and about 1/2 of shredded turkey.
  10. Drizzle dressing (sparingly) over top and give a gentle toss.
  11. Serve immediately.

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