We used turkey breast in this blue cheese-dressed crunch fest, but any part, if shredded, works just as great.
- 1 lb. thin-sliced turkey breast
- 1/2 tsp. salt
- pinch of pepper
- 2 tsp. extra-virgin olive oil
- 1/2 c. plain whole-milk Greek yogurt
- 2 tbsp. whole milk
- 1 lemon, juiced
- 1/4 tsp. salt
- 1 tbsp. chopped chives
- 2 oz. blue cheese, crumbled
- 4 c. watercress
- 1 crisp apple (such as Fuji), cored and thinly sliced
- 1 fennel bulb, cored and thinly sliced
- 2 radishes, very sliced
- chopped chives, optional
- Season turkey (available presliced in your grocer's meat case) with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add turkey and sear until cooked through, 1 min on each side. (This takes slightly longer with thicker cuts.)
- Make the dressing: Combine yogurt, milk, lemon juice and salt. Stir. Add chives, blue cheese and pepper to taste.
- Make the salad: Divide watercress among 4 bowls; top with apple and fennel.
- Slice turkey into strips; arrange on top.
- Drizzle each salad with the dressing, and scatter radishes on top. Garnish with chives.
289 cal, 10 g fat (6 g saturated), 34 g protein, 14 g carb, 10 g sugar, 3 g fiber, 674 g sodium per serving.
This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.