Entrées
Huli Huli Style Turkey Kona Bowl
Grilled Turkey Breast with Spring Kale Caesar
8
Servings
Serving Size
A twist on the classic Caesar salad featuring warm, grilled chipotle turkey breast alongside greens freshly tossed in creamy Caesar dressing.
Ingredients
Caesar
(8) 5-6 oz. slice(s)
4 oz.
Romaine lettuce, sliced
4 oz.
Kale, torn into bite size pieces
4 oz.
Fennel, sliced paper thin
3 oz.
Radish, sliced paper thin
to cover
Ice water
as desired
Crispy-fried chickpeas
as desired
Parmigiano Reggiano shavings
Directions
- 1. Soak the romaine, kale, fennel and radishes in ice water for 20 minutes. Spin dry.
- 2. Slice the Butterball Mesquite Smoked Turkey Breast into 2-3 slices per serving – approximately ½ inch thick. Sprinkle both sides lightly with the Chipotle Rub. Grill the turkey slices to achieve nice marks and color.
- 3. Toss the greens in desired amount of Caesar Dressing, adding the Parmesan shavings and crispy chickpeas.
- 4. Place a large amount of salad on top of the hot grilled turkey and serve immediately.
Ingredients
Chipotle Rub
1 tbsp.
Ground cumin
1 tbsp.
Chipotle powder
1 tbsp.
Paprika
1 tsp.
Dried oregano
1 tbsp.
Kosher salt
1 tbsp.
Brown sugar
Directions
- 1. Mix ingredients together in a bowl.
Ingredients
Dressing
2 filets
Anchovy
2 clove(s)
Garlic, mashed to a paste
pinch
Kosher salt
1 tsp.
Dijon mustard
2 tsp.
Worcestershire Sauce
1 tsp.
Tabasco or other hot sauce
2-3 tbsp.
Lemon juice
1 cup(s)
Mayonnaise
1-2 tbsp.
Water
½ cup(s)
Parmigiano Reggiano, grated
to taste
Salt
to taste
Black pepper
Directions
- 1. Make the dressing by mashing the garlic and anchovies into a paste with a pinch of salt.
- 2. Add the Dijon, Worcestershire, Tabasco, and lemon juice to a bowl and stir together. Whisk in the mayonnaise and add a little water if the dressing is too thick. Stir in the parmesan and adjust the flavor with salt and pepper, adding a little more lemon juice if desired.
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