Buffalo Fried Turkey Salad

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DELICIOUS

Description

Recipe Developed by: David Haynes, CEC, Stratford University, Falls Church, VA

Ingredients

1-1/2 Pounds: TURKEY BREAST, 3/4-inch cubes
5 Ounces: Crystal Hot Sauce
2 Ounces: blue cheese
4 Ounces: sour cream
2 Ounces: mayonnaise
2: scallions, chopped finely
white pepper to taste
1 Head: bibb lettuce, rinsed and drained
1 Head: romaine lettuce, rinsed and drained
1 Head: red Leaf lettuce, rinsed and drained
1 Large: Vidalia onion, sliced 1/8-inch thick
1: red pepper, roasted and peeled
3 Ribs: celery, 1/8-inch diagonally sliced
8 Ounces: cornstarch
2 Teaspoons: salt
2 Teaspoons: cayenne pepper
4 Ounces: Crystal Hot Sauce, for cooked turkey

Directions

1
Marinate turkey cubes in 5 ounces Crystal Hot Sauce overnight.
2
Combine blue cheese, sour cream, mayonnaise, scallions and white pepper. Refrigerate for 2 hours allowing flavors to combine.
3
Dry and tear lettuces. Prepare other vegetables. Cover and refrigerate.
4
Combine cornstarch, salt, and cayenne pepper.
5
Drain turkey and dredge in cornstarch mixture and refrigerate for 15 minutes. Deep fry 6-8 minutes until done. (Cook to internal temperature of 165 degrees F.) Drain on paper towels. (Turkey may be precooked and reheated in oven.)
6
Toss in 4 ounces fresh Crystal Hot Sauce (do NOT use old marinade).
7
Toss lettuces, onions, and celery with blue cheese dressing as needed and top with hot turkey pieces.