Turkey Salad Recipe

Nancy

If you're in the mood for something light yet full of bold Mediterranean flavor, this Turkey Salad Recipe is the answer. It's packed with protein, fresh vegetables, and an aromatic spice blend that makes it incredibly satisfying without feeling heavy.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2

Course: Salad

Calories: 390

Ingredients Method

Ingredients

For the Chicken
2 chicken breasts about 1 pound / 450 grams, boneless and skinless
Use fresh chicken for better texture and flavor. Avoid pre-cooked or frozen for best results.
1 and ¼ tablespoons Turkish spice blend
If you don’t have it mix: 1 teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon pul biber, 1 teaspoon oregano, ½ teaspoon cumin. Pul biber adds a signature Turkish heat.
1 tablespoon olive oil
Helps the spice blend adhere and keeps the chicken juicy while grilling.
For the Salad
3 cups Romaine lettuce chopped
Crisp lettuce is ideal—don’t substitute with soft greens like spinach.
2 medium tomatoes diced
Go for ripe firm tomatoes—cherry tomatoes work well too.
4 Persian cucumbers diced
These are crunchier and less watery than regular cucumbers.
1 small red onion thinly sliced
Red onion adds sharpness and bite—soak in cold water if you prefer it milder.
½ cup parsley chopped
Fresh parsley adds brightness and a distinctly Mediterranean flavor.
For the Dressing
4 tablespoons olive oil
Use good quality extra virgin olive oil—it makes all the difference.
2 tablespoons lemon juice
Freshly squeezed gives better tang and depth than bottled.
½ teaspoon salt
Season to taste—adjust after mixing the salad if needed.

Method

Begin by patting the chicken breasts dry with a paper towel to ensure they sear nicely. In a bowl, mix the chicken with the olive oil and Turkish spice blend, making sure each piece is fully coated. Let it marinate for about 10 minutes if you have time; this allows the spices to really infuse the meat.
Heat your grill pan or skillet over medium-high heat. Once hot, place the chicken breasts in the pan and cook for about 6–7 minutes on each side or until fully cooked through. The internal temperature should reach 165°F (74°C). Let the chicken rest for 5 minutes before slicing—it helps retain juices.
While the chicken is cooking or resting, prepare the salad ingredients. Chop the Romaine lettuce, dice the tomatoes and cucumbers, and thinly slice the red onion. Finely chop the parsley. Combine everything in a large mixing bowl and toss gently to distribute the ingredients evenly.
In a small bowl, whisk together the olive oil, lemon juice, and salt until emulsified. Taste and adjust salt or lemon juice to your liking. This dressing is simple but bright and complements the spices in the chicken perfectly.
Add the sliced chicken on top of the mixed vegetables. Drizzle the lemon-olive oil dressing over the entire salad just before serving. Toss gently or serve as is with chicken layered on top for a more visual presentation. Serve fresh and enjoy your taste of Turkey!