Smoked Turkey Breast Scoop Of Melt Chicken Recipe

Prep turkey

If using whole slices, shred or roughly chop smoked turkey breast into bite-size pieces until you have about 1.5 cups. Pat lightly with paper towel if excess moisture.

Season

Place turkey pieces in a medium bowl. Add 1 tablespoon olive oil, smoked paprika, garlic powder, 1/4 tsp black pepper and 1/4 tsp salt. Toss until evenly coated.

Warm

Heat a nonstick skillet over medium heat. Add seasoned turkey and warm for 3–4 minutes, stirring occasionally, just until heated through and edges begin to brown slightly. Remove from heat and set aside.

Combine melt ingredients

In a small bowl combine shredded cheddar, shredded mozzarella, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard and 1 teaspoon lemon juice. Mix until uniform — the mayo/dijon will act as a binder to create a creamy melt.

Melt on turkey

Preheat oven broiler (or use a kitchen torch). Place warmed turkey in an ovenproof small baking dish or on a baking sheet. Spoon the cheese mixture evenly over the turkey. Broil 1–2 minutes 3–4 inches from heat just until cheese is melted, bubbly and lightly golden. Watch carefully to avoid burning. Alternatively, cover skillet and let cheese melt on low heat for 1–2 minutes.

Remove from oven/skillet and let rest 1 minute so cheese firms slightly before scooping.

Prep vegetables

While turkey is warming, place 4 cups mixed salad greens in a large bowl. Add halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Toss gently.

Add croutons

Sprinkle 1/2 cup croutons over the top and toss lightly to combine.

Make dressing

In a small jar or bowl combine 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified.

Dress salad

Right before serving, drizzle desired amount of dressing over salad (about 2–3 tablespoons for full tossed salad). Toss to coat evenly.

Scoop the warm melted smoked turkey mixture onto the dressed salad in one or several handsome mounds (about one generous scoop per serving). Garnish with chopped parsley and a lemon wedge. Serve immediately while turkey and cheese are warm.

Optional: finish with an extra grind of black pepper or a light sprinkle of smoked paprika for color.