Grilled Turkey Salad

Turkey cutlets take only minutes to cook on the grill and are delicious in this main-dish salad with cinnamon-glazed pecans and drizzled with a raspberry vinaigrette.

Grilled Turkey Salad
Servings: 4 Prep 10 mins Chill 1 hr Bake 350°F 10 mins Grill 4 mins


  • 1/2 cup pecan halves
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons raspberry vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons honey Dijon mustard
  • 6 tablespoons extra-vrigin olive oil
  • 4 turkey cutlets (about 1 pound total)
  • 8 cups mixed salad greens
  • 1 cucumber, peeled, seeded, siced
  • Fresh raspberries, for garnish

Make It


1. Heat oven to 350 degrees F. In a small bowl, toss pecans with olive oil, lemon pepper and cinnamon. Place on baking sheet and bake at 350 degrees F for 10 minutes, stirring occasionally. Remove from oven to a small bowl and set aside.


2. In a small bowl, whisk together vinegar, salt, pepper, cinnamon, mustard and olive oil. Set aside.


3. Place turkey in a resealable plastic bag. Add half of the dressing, seal and refrigerate for 1 hour. Reserve remaining dressing for greens.

4. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Remove turkey from bag (discard dressing and bag). Grill 2 minutes; turn and grill another 2 minutes or until cooked through. Let cool 3 minutes, then slice.

5. Place greens and cucumber in a large serving bowl; toss with reserved dressing. Place pecans on top of salad and serve with sliced turkey. Garnish with raspberries.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 479, Fat, total (g): 29, chol. (mg): 39, sat. fat (g): 11, carb. (g): 41, fiber (g): 3, pro. (g): 16, sodium (mg): 507, Percent Daily Values are based on a 2,000 calorie diet.