Turkey, Tomato & Cheddar Chopped Salad
with Cucumber, Honey Mustard Dressing & Toasted Panko
The classic turkey club sandwich gets a salad makeover in this quick and easy meal that’s perfect for lunch or dinner. Hearty sliced turkey breast is tossed with cucumber, tomato, and cheddar cheese in a flavorful honey Dijon dressing. Toasted buttery panko breadcrumbs add delightful crunch and depth to every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Baby Lettuce
1 unit
Tomato
1 unit
Mini Cucumber
2 unit
Scallions
8 ounce
Sliced Turkey Breast
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
½ cup
Cheddar Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Trim and discard root end from lettuce; roughly chop. Dice tomato into 1⁄2-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Trim and thinly slice scallions. Dice turkey into 1-inch pieces.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pan over medium- high heat. Add panko, a pinch of salt, and pepper. Cook, stirring frequently, until golden, 3-5 minutes. Turn off heat; transfer to a plate.
• In a large bowl, whisk together dressing and a drizzle of olive oil.
• Add lettuce, tomato, cucumber, scallions, turkey, and cheddar to bowl with dressing; toss until evenly combined. (TIP: Separate any pieces of turkey sticking together before tossing.) Taste and season with salt and pepper.
• Divide salad between bowls and sprinkle with toasted panko. Serve.