Teriyaki Turkey Reverse Salad: A classic turned upside down
This Teriyaki Turkey Salad is savory and an unexpected treat for your guests.
And that’s the beauty of using turkey which, as Chef Andrew Hunter explains in the podcast above, is ideal for incorporating flavors from virtually any cuisine.
Reverse Salads embellish classics with more turkey and goodies in place of half the “greens.” Reverse Salads provide the right “balance” that many customers crave.
Below, follow-along the short video to see just how the Teriyaki Turkey Reverse Salad is put together.
Teriyaki Turkey Reverse Salad podcast transcript
As I think about turkey and the versatility of turkey, you know turkey has a distinct flavor but it’s still relatively mild certainly compared to some other proteins… fish and pork and so forth. So it also is a really great canvas for the flavor profile of the salad.
Today we made Japanese style salad with a sesame miso dressing and then a teriyaki glaze on the turkey.
We also sliced the turkey breast about a half an inch thick. Once it was a slice we cut it into strips and we skewered it. We sort of threaded it through in a sort of a serpentine sort of way. And then we grilled it with some teriyaki sauce and put it on a Japanese style salad.
We made kind of a Cuban style salad with orange moho dressing and then we made panzanella or bread salad with a roasted tomato dressing. And the turkey was right at home and all of those flavor profiles.
And then the French roast which we’ll talk about in a minute for one of our salads we carved that just like the Thanksgiving turkey.
The turkey is fully cooked. And so they’re all safe right out of the package. Most of them you want to do something to like the French Roast Turkey… you want to heat it up, but you could eat it right out of the package if that’s what you chose to do.
Foster Farms does a great job in the roasting process, so some are golden brown, some are garlic and herb, some are brighter white by design depending on the flavor profile.