Turkey Salad from Yesterday
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Recipe by Alex Johnson, head chef of a popular American BBQ restaurant.
Ingredients
- Chicken fillet - 1 piece
- Grill Meat Spice Blend - 2 spoons
- Potato - 14.1 oz
- Cucumbers - 5.3 oz
- Pickled Cauliflower - 5.3 oz
- Spanish onions - 8.8 oz
- Chicken Egg - 1 piece
- Olive Oil - 1 fl oz
- Lemon - ½ pieces
- Sugar - 0.2 oz
- Mustard Greens - 0.7 oz
- Cream 22% - 7 fl oz
- Scallions - 1 bunch
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
You can use turkey leftover from yesterday's lunch in the salad. However, you can also prepare a turkey breast specifically for the salad. Pat the breast fillet dry with paper towels and tie it with kitchen twine or string at intervals of 2–3 cm (this will ensure the fillet cooks more evenly, remains firm, and retains its shape).
Step 2
Coat the chicken breast thoroughly in the spice mixture, ensuring there are no bare spots. You can use any pre-made poultry spice blend, but it's better to make your own. The Smoke BBQ spice mix includes the following ingredients: dried onion, dried garlic, regular paprika, smoked paprika, and mustard powder.
Step 3
Cook the turkey on a grill or in the oven. In the oven, the breast should cook for 40–45 minutes at a temperature of 356°F. It’s best to check for doneness with a meat thermometer: the internal temperature should reach 149°F.
Step 4
Now let's move on to the salad. Wash the potatoes thoroughly with a brush, dry them, brush with vegetable oil directly on the skin, season with salt and pepper, and wrap them in one or two layers of foil (no more!). Bake the potatoes for 40–50 minutes in the oven at 356°F, or for 35–40 minutes in the hot coals of a grill.
Step 5
Remove the cooked potatoes from the coals or oven and let them cool until they can be handled comfortably. Scrape off any charred bits and the deepest burn marks, but do not peel the skin. Cut into six to eight pieces.
Step 6
Remove the string from the turkey and cut the fillet into pieces about 1.5 to 2 cm.
Step 7
Cut the pickled and fresh cucumbers into slightly smaller pieces than the turkey.
Step 8
Cut the red onion into six pieces and slice it thinly.
Step 9
Prepare homemade mayonnaise (it takes just a minute to make, so there's no need to do this in advance). Crack an egg into a tall, narrow container or a blending cup. Add olive oil, sugar, lemon juice, a bit of mustard, salt, and pepper. Submerge the blender into the mixture so that it covers the egg yolk and reaches the bottom. Then, turn on the blender at the lowest speed (this is important!) and slowly start to lift it upwards, allowing it to pass through the entire thickness of the future sauce in about 30 seconds. But under no circumstances should you remove the blender from the sauce. At the end, when the mayonnaise has thickened sufficiently, you will hear a characteristic sound resembling a splat.
Step 10
Combine the salad ingredients — diced boiled potatoes, red onion, pickled cucumber, and fresh cucumber — in a large bowl. Dress with mayonnaise, and add some mustard if you prefer a spicier flavor. Mix the salad thoroughly with your hands, as if you were kneading dough.
Step 11
Prepare the cream sauce. For 200 ml of cream, take 1 teaspoon of Worcestershire sauce, 1 teaspoon of mustard, season with salt and pepper, and simmer everything together over high heat for 15–20 seconds, until it reaches the consistency of drinking yogurt or low-fat sour cream.
Step 12
Add the turkey to the salad, drizzle with creamy dressing, sprinkle with green onions, and serve.
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