Recipe courtesy of Lynn Crawford
Turkey Club Salad with Turkey Wing Vinaigrette
2 hr 20 min
35 min
4 servings
2 hr 20 min
35 min
4 servings


  • 8 ounces turkey breast, thinly sliced into 4 slices
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 8 slices turkey bacon
  • 2 beefsteak or heirloom tomatoes, sliced
  • 1 ripe avocado, pitted, peeled and thinly sliced
  • 4 cups garden lettuce leaves
Turkey Wing Vinaigrette:
  • 1 tablespoon olive oil
  • 2 turkey wings, chopped into 1-inch pieces 
  • 2 cloves garlic, chopped 
  • 2 shallots, thinly sliced 
  • 1 sprig fresh thyme, leaves finely chopped 
  • 1 bay leaf 
  • 4 tablespoons sherry vinegar 
  • 1 cup chicken stock 
  • 3 tablespoons hazelnut oil 
  • 2 tablespoons chopped fresh parsley 
  • Salt and freshly ground pepper


Pound the turkey slices between 2 sheets of waxed paper until thin. Beat the egg lightly with 1 tablespoon water. Combine the breadcrumbs with the parsley, flour and salt. Dip the turkey in the egg, and then coat with breadcrumbs. Chill for 1 hour. 

Saute the turkey scaloppini in the olive oil until golden brown and cooked through, about 3 minutes on each side. Arrange on 4 individual plates. 

In a large skillet over medium-high heat, cook the turkey bacon until crisp, 3 to 4 minutes. Remove the turkey bacon from the skillet and place 2 pieces on top of each turkey scaloppini. Alternate the tomato, avocado and garden greens on top of the turkey bacon and scaloppini. Drizzle the salad with Turkey Wing Vinaigrette.

In a large skillet over medium heat, add the olive oil and turkey wings. Cook the wings until caramelized, stirring occasionally, about 12 minutes. Add the garlic, shallots, thyme and bay leaf. Cook until the shallots are translucent about 5 minutes. Deglaze with 3 tablespoons vinegar and cook down until almost evaporated. Add the chicken stock and reduce to 1/4 cup, about 20 minutes. 

Strain the liquid through a fine sieve into a small mixing bowl. Whisk in the hazelnut oil and remaining 1 tablespoon vinegar. Add the parsley and season with salt and pepper. Set aside, keeping warm.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Warmdaddy's Braised Turkey Wings

Recipe courtesy of Warmdaddy's

Turkey Tacos

Recipe courtesy of Matt Armendariz

Spaghetti and Turkey Meatballs

Recipe courtesy of Tia Mowry

Perry's Turkey Wings

Recipe courtesy of William "Perry" Jones

Turkey Meatloaf

Recipe courtesy of Tiffani Thiessen

Wedge Salad

Recipe courtesy of Tiffani Thiessen

California-Style Turkey Sandwich

Recipe courtesy of Hillshire Farm

Potato Salad

Recipe courtesy of Patti LaBelle

Stuffed Turkey Burgers

Recipe courtesy of Ellie Krieger

Trending Videos

So Much Pretty Food Here