Crispy Turkey Winter Salad

  • 3 cups cooked, coarsely chopped turkey or chicken
  • ½ tablespoon olive oil
  • ¾ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ⅓ cup extra virgin olive oil
  • 3 tablespoon balsamic vinegar
  • 2-3 garlic cloves, minced
  • 2 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 6-8 cups mixed greens
  • ¼ cup toasted pumpkin seeds
  • 1 pint grape or cherry tomatoes, halved
  • ¼ cup pomegranate seeds
  • ¼ cup dried cranberries
  • 1 crisp apple, cored and chopped
  • 1 avocado, sliced

Toss the turkey or chicken with the next five ingredients (olive oil through smoked paprika). Add the mixture to a nonstick skillet and crisp gently over medium-high heat. Set the meat aside while you make the dressing and prepare the salad.

Combine the next seven ingredients (extra virgin olive oil through ground black pepper) in a medium container with a lid or in a bowl. Shake the ingredients together if in a container or whisk well if in a bowl. Set aside while you prepare the salad.

Toss the salad greens with a few tablespoons of the dressing. Divide between 4 serving plates. Sprinkle the remaining ingredients evenly among the plates. Arrange the crisped turkey or chicken over the top of the salad and drizzle the remaining salad dressing over the top, if desired. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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