Blackened Turkey Salad Can Sub Chicken Recipes

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

BLACKENED TURKEY BREAST

Steps:

• Brine the turkey overnight if you wish.
• Brush the butter or oil over the breast.
• Cover all sides with spice and sliced onion.
• Wrap in foil or plastic wrap and refrigerate 24 hours.
• Uncover, discard onions.
• Bake, uncovered at 350°F until internal temp reaches 160°F.

BLACKENED CHICKEN SALAD

Steps:

• Combine the seasonings; rub over chicken. Broil or grill, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. , On a serving platter or individual plates, arrange the salad greens, tomatoes and red pepper. Slice chicken; place over salad. Top with croutons and dressing.

PORK CUTLET PARMIGIANA (CAN SUB CHICKEN)

Steps:

• Preheat oven to 375 degrees F; lightly grease a 13x9x2-inch baking dish.
• In a shallow dish, combine the flour, salt, and pepper and optional lemon zest if using; set aside.
• In a separate bowl, beat together the eggs; set aside.
• In a third dish, combine the breadcrumbs, Parmesan and basil; stir well.
• Lightly season cutlets with salt and pepper. Remember there's additional salt in the flour mixture. Dredge both sides of each steak in the flour mixture, then dip into the eggs and finish by coating each cutlet in the breadcrumbs, gently patting the coating onto the meat.
• Heat a large skillet over medium high heat, add the oil and butter. Saute the coated cutlets until browned, about 3-4 minutes per side.
• Place the browned steaks in the prepared baking dish and bake uncovered at 375 degrees F for 25 minutes.
• In the meantiime, combine the tomato sauce, brown sugar, onion, half of the oregano, remaining basil and garlic.
• Spoon tomato mixture over the steaks and return them to the oven to bake for an additional 10 minutes.
• Top each steak with a generous slice of mozzarella or provolone, sprinkle with the freshly grated Parmesan and sprinkle with the remaining oregano.
• Bake for about 3-5 minutes until cheese is melted.

BLACKENED TURKEY SALAD (CAN SUB CHICKEN)

Steps:

• To Make The Honey-Dijon Dressing: Whisk together all ingredients in a small bowl. Cover, chill and reserve.
• To Make The Cajun Spice Blend: Combine spices for Cajun spice blend in a small bowl.
• To Make the Turkey Cutlets: Preheat oven to 400 degrees F.
• Lightly brush both sides of turkey cutlets with olive oil.
• Sprinkle top of each with spice blend, covering the entire top surface of the cutlets with the seasonings.
• Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add 1 tablespoon oil; swirl to coat.
• Place 2 cutlets, seasoned side down, in skillet. Sear until very brown on bottom, about 2-3 minutes. While the first side cooks, sprinkle another teaspoon of spice blend over the top of each cutlet, coating the surfaces well. Turn the cutlets and sear for another 2-3 minutes. Repeat with remaining 2 cutlets.
• Place cutlets on a baking sheet. Place in preheated oven; bake until an internal temperature of 170 degrees is reached, about 6-8 minutes.
• For The Salad Assembly: Toss lettuce, spinach and carrots together. Portion vegetables into 4 shallow pasta bowls or dinner plates.
• Slice cutlets, across the grain, in 1/2-inch-thick slices. Place the turkey strips across the top of each salad.
• Sprinkle each salad with grape tomato halves, shredded cheese and green onions.
• Serve immediately with Honey-Dijon dressing on the side.