Cranberry Turkey Club Chopped Salad
Cranberry Turkey Club Chopped Salad is a 30-minute high-protein lunch with turkey, bacon, cheddar, vegetables, and creamy cranberry Dijon dressing.
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Ingredients
- 6 cups chopped romaine lettuce
- 3 cups cooked turkey breast chopped
- 4 slices center-cut bacon
- 1 cup cherry tomatoes halved
- ¾ cup cucumbers chopped
- ½ cup reduced-fat sharp cheddar cheese diced
- ⅓ cup dried cranberries roughly chopped
- ⅓ cup red onion chopped
- ¼ cup celery finely chopped
- 2 tablespoon chopped fresh parsley
For the Cranberry Dijon Dressing:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 2 tablespoon cranberry sauce
- 2 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon water
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place the bacon in a large skillet over medium heat. Cook for 8 to 10 minutes, turning as needed, until crisp.
- Transfer the bacon to a paper towel-lined plate. Let the bacon cool.
- Crumble the bacon into small pieces.
- In a large mixing bowl, add the romaine lettuce, turkey, bacon, cherry tomatoes, cucumber, cheddar cheese, dried cranberries, red onion, celery, and parsley.
- In a small bowl, add the Greek yogurt, mayonnaise, cranberry sauce, apple cider vinegar, Dijon mustard, water, garlic powder, onion powder, salt, and black pepper.
- Using a wire whisk, mix the dressing until smooth.
- Pour the dressing over the salad. Toss until the ingredients are evenly coated.
- Serve immediately.
Notes
Serving Size: 2½ Cups
Tips and Tricks
Dry the vegetables well - Water left on the lettuce, tomatoes, or cucumber can thin the dressing and make the salad watery. Store the dressing separately for meal prep - Add the dressing shortly before serving to keep the romaine crisp. Taste the cranberry sauce before mixing - Some cranberry sauces are sweeter than others. Add a small amount of extra vinegar when the dressing tastes too sweet.Storing
Store the salad - Place the undressed salad in an airtight container and refrigerate for up to 3 days. Store the dressing - Keep the cranberry Dijon dressing in a separate covered container in the refrigerator for up to 4 days. Store the bacon - Refrigerate the crumbled bacon in a separate container to help it retain its texture. Store dressed leftovers - Refrigerate dressed salad for up to 1 day. The romaine will soften as it sits.Nutrition
Calories: 322kcalCarbohydrates: 20gProtein: 46gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 102mgSodium: 726mgPotassium: 838mgFiber: 3gSugar: 14gVitamin A: 6615IUVitamin C: 16mgCalcium: 156mgIron: 2mg
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