Turkey Club Chopped Salad with Toast Chips
Turkey Club Chopped Salad with Toast Chips is a 30 minute turkey salad with bacon, ranch dressing, cheddar, vegetables, and crisp 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
9 WW Smart Points
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
Calories: 373kcalCarbohydrates: 19gProtein: 35gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 74mgSodium: 807mgPotassium: 668mgFiber: 4gSugar: 6gVitamin A: 912IUVitamin C: 10mgCalcium: 168mgIron: 2mg
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