Simple Turkey Salad with Vinaigrette

I’m lowering my sights, or running out of dishes I know how to cook. That’s why anything new appears on the site so rarely. Treacherous inspiration, as the poet might say.

But I have a completely different theory about that treachery. Because the truly treacherous one is Jacek. He completely killed my motivation to cook by recently sending me a photo of his scales. I really never suspected him. For a month, at least a month, he’d been hiding the fact that he was on a diet. And a fairly draconian one at that, because in such a short time he managed to catch up with me (in terms of weight relative to height, because unfortunately he already weighs a little less).

So how am I supposed to cook? And if I do, it can only be light dishes like this turkey salad with a delicate vinaigrette. Nina wouldn’t touch meat like that. She said it couldn’t possibly be turkey.

Is that definitely turkey? Where’s the breadcrumb coating?

Exactly, where’s the coating? Showing up on the scales…

or in the normal recipe for turkey strips.

But don’t think I’ve given in to this rotten competition and the yo-yo effect. Proof? Here, this is what I had for breakfast:

Not bad, eh?

So after a breakfast like that (on top of that delicious, fatty bacon I fried another two eggs from a hen that had roamed freely in pursuit of happiness), a light lunch was called for. No… not to give my treacherous friend satisfaction, but to give my stomach some relief. That’s why I recommend a substantial breakfast, and chicken salad for lunch. Don’t deny yourselves.

Recipe details:

Preparation time: 20 minutes

Serves: ingredients for 1 portion

How many calories: are you joking?

Ingredients for a simple salad with „grilled” chicken:

• 15 dag turkey breast fillet
• 5 cherry tomatoes
• 1/6 of a large red pepper
• half a medium shallot
• 5 – 6 iceberg lettuce leaves
• 1 teaspoon lime juice
• 1 teaspoon lemon juice
• olive oil
• freshly ground black pepper
• dried rosemary
• salt

Recipe for iceberg lettuce with chicken and vinaigrette:

We divide the preparation into 4 stages:

I. frying the turkey

I divided the turkey into 2 pieces and flattened them with a meat mallet (the kind used for pork schnitzels). I seasoned both sides with salt, freshly ground pepper and dried rosemary. I fried them in hot olive oil over a medium „heat” (on my induction hob, 5 on a scale of 1 – 10) for 7 – 8 minutes on each side. After frying, I blotted the turkey thoroughly with kitchen paper and cut each piece in half lengthways.

II. preparing the vegetables (lettuce, tomatoes, pepper, shallot)

I washed and dried the lettuce thoroughly. I tore it into small pieces and put it on a plate. I halved the cherry tomatoes and added them to the lettuce. I cut the red pepper into thin strips and put those on the lettuce too. I diced the piece of shallot very finely and added it to the lettuce and vegetables. I tossed everything gently.

III. making the vinaigrette with lemon and lime juice

I poured two tablespoons of good-quality olive oil into a small bowl, added a teaspoon of lime juice and a teaspoon of lemon juice. I seasoned it with freshly ground black pepper and added a pinch of salt. I mixed everything thoroughly. Vinaigrette ready.

IV. assembling the salad

I drizzled the plates of lettuce and vegetables with vinaigrette and tossed gently. I put the turkey pieces on top. Iceberg lettuce with fried turkey and vinaigrette is ready. Enjoy!