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–+ servings

Smoky Chili Turkey Salad with Asparagus and Arugula

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Indulge in a vibrant bowl of our Smoky Chili Turkey Salad with Asparagus and Arugula! This delightful dish combines tender turkey with crisp asparagus and peppery arugula, all drizzled with a smoky chili dressing that adds a tantalizing depth to each bite. Fresh mint and cracked black pepper lend a fragrant finish, making it a refreshing meal for any time of the year. Feel free to swap in your favorite greens or proteins to make this salad uniquely yours!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Gluten-Free
Cuisine: Gluten-Free
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g cooked turkey breast, shredded
  • 200 g asparagus, trimmed and cut into bite-sized pieces
  • 150 g arugula (rocket)
  • 100 g baby spinach
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste
  • 15 g fresh mint, chopped
  • 50 g feta cheese, crumbled optional
  • 30 g walnuts, toasted optional

Equipment

  • Large mixing bowl
  • Grill pan or skillet
  • Cutting board
  • Chef's knife
  • Electric mixer or whisk

Method
 

  1. In a small bowl, whisk together the olive oil, smoked paprika, chili powder, garlic powder, lemon juice, salt, and black pepper to create the dressing.
  2. Preheat a grill pan or skillet over medium heat. Place the asparagus pieces in the pan and grill for about 5–7 minutes, or until they are tender yet crisp. Remove from heat and allow to cool slightly.
  3. In a large mixing bowl, combine the arugula, baby spinach, and grilled asparagus.
  4. Add the shredded turkey to the salad mixture. Pour the smoky chili dressing over the top and gently toss to combine, ensuring everything is well coated.
  5. Allow the salad to rest for 5 minutes to let the flavors meld.
  6. Serve immediately, garnished with fresh mint, cracked black pepper, and if desired, crumbled feta and toasted walnuts.

Nutrition

Calories: 350kcalCarbohydrates: 14gProtein: 35gFat: 18gSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 25mgCalcium: 150mgIron: 2.5mg

Notes

Feel free to swap out the turkey for grilled chicken or even roasted chickpeas for a vegetarian twist!
The smoky chili dressing is versatile; try it with roasted vegetables or as a marinade for other proteins.
Store any leftovers in an airtight container in the fridge for up to 2 days.
When reheating, consider enjoying the salad cold for a refreshing take.
Happy cooking!

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