High Protein | Weight Watchers Friendly
Turkey Club Chopped Salad with Toast Chips is a 30 minute main dish salad made with turkey breast, bacon, iceberg lettuce, tomatoes, cucumber, cheddar cheese, green onions, and creamy ranch dressing.
It has that turkey club sandwich feel, only chopped up and served with crisp toast chips on the side. The toast chips make it scoopable, which is honestly the whole point.
You get crunch, creamy dressing, salty bacon, fresh vegetables, and turkey in one bowl.
This is the perfect lunch when you want something filling but not heavy. It also works for dinner when you don’t want to make a full hot meal. Use deli turkey, leftover roasted turkey, or cooked turkey tenderloin. Whatever you have works.
A large mixing bowl works well for tossing everything without making a mess. A baking sheet helps the toast chips crisp up evenly.
Why You’ll Love This Turkey Club Chopped Salad with Toast Chips
Ready in 30 Minutes
This recipe is quick enough for lunch or dinner. The toast chips bake fast, and the salad comes together while they cool.
High in Protein
The turkey breast, bacon, Greek yogurt, and cheddar cheese help make this salad filling. Each serving has 35 grams of protein.
Scoopable and Fun
The toast chips turn this chopped salad into something you can scoop instead of just fork through. It feels a little more snacky, which works well for casual meals.
Great for Leftover Turkey
Use leftover roasted turkey, deli turkey breast, or cooked turkey tenderloin. This is a smart way to use what you already have.
Club Sandwich Flavor
Turkey, bacon, cheddar, tomatoes, lettuce, and ranch dressing give this salad that classic club sandwich taste without needing a full sandwich.
Ingredient Substitutions
Turkey Breast
Use deli turkey, leftover roasted turkey, cooked turkey tenderloin, or cooked chicken breast.
Iceberg Lettuce
Use romaine lettuce if you want a similar crunch with a little more structure.
Center Cut Bacon
Use turkey bacon or regular bacon. Let it cool before adding it to the salad.
Cheddar Cheese
Use reduced-fat mozzarella, Colby Jack, or Monterey Jack.
Ranch Dressing
Use light honey mustard dressing for the version listed in the notes. You can also use a light Caesar or light creamy Italian dressing if that’s what you have.
Greek Yogurt
Use plain regular yogurt or a little extra ranch dressing if needed.
Whole Wheat Bread
Use sourdough bread, white sandwich bread, pita bread, or a small baguette.
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Turkey Club Chopped Salad with Toast Chips
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Equipment
Ingredients
For the Salad:
- 5 cups iceberg lettuce finely chopped
- 2 cups cooked boneless skinless turkey breast diced
- 4 slices center cut bacon cooked crisp and chopped
- 1 cup tomatoes seeded and chopped
- ¾ cup cucumber finely chopped
- ½ cup reduced-fat shredded cheddar cheese
- ¼ cup sliced green onions
For the Creamy Ranch Dressing:
- ⅓ cup light ranch dressing
- 2 tablespoon plain nonfat greek yogurt
- 1 tablespoon low-fat milk
- ½ teaspoon dijon mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
For the Toast Chips:
- 4 slices whole wheat sandwich bread
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- Place the bread slices on a cutting board and cut into triangles or chip-sized pieces.
- Place the bread pieces on a baking sheet in a single layer.
- Using a pastry brush, brush the bread lightly with olive oil.
- Sprinkle the bread with garlic powder and salt.
- Bake for 6 to 8 minutes, or until the bread is golden and crisp around the edges.
- Remove the baking sheet from the oven and let the toast chips cool slightly.
- In a small bowl, add the ranch dressing, Greek yogurt, milk, Dijon mustard, garlic powder, and black pepper.
- Stir until the dressing is smooth.
- In a large mixing bowl, add the chopped iceberg lettuce, turkey, bacon, tomatoes, cucumber, cheddar cheese, and green onions.
- Pour the creamy ranch dressing over the salad.
- Using tongs, toss until the salad is evenly coated.
- Serve right away with the toast chips for scooping.
Notes
Tips and Tricks
Cool the bacon first – Let the cooked bacon cool before adding it to the lettuce. Warm bacon can soften the lettuce. Seed the tomatoes – Remove the seeds before chopping the tomatoes. This keeps the salad from turning watery. Serve right away – This salad is best after it’s tossed with dressing. The lettuce and toast chips stay crisp when served fresh. Keep the toast chips separate – Serve the toast chips on the side instead of mixing them into the bowl. This keeps them crunchy. Use leftover turkey – Leftover roasted turkey works well here. Dice it into small pieces so every bite has a little turkey.Storing and Reheating
Store the salad – Store the undressed salad in an airtight container in the refrigerator for up to 2 days. Store the dressing – Store the creamy ranch dressing in a separate airtight container in the refrigerator for up to 3 days. Stir before using. Store the toast chips – Store cooled toast chips in an airtight container at room temperature for up to 2 days. Reheat the toast chips – Place the toast chips on a baking sheet. Warm at 300 degrees F for 3 to 5 minutes, or until crisp.Nutrition
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