Turkey Caesar Salad Recipe

The perfect lunch just got more enticing — with the addition of lean turkey breasts.

Turkey caesar salad in article
Turkey Caesar Salad


  • 450 gm skin-on, boneless turkey breasts
  • 3 cloves garlic
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 2 to 4 anchovy fillets, chopped
  • Juice of 1 lemon
  • Sea salt and ground pepper
  • 4 (1/2-in-thick) slices focaccia or whole wheat Italian bread
  • 4 romaine lettuce hearts halved lengthwise 150 gm parmesan cheese


Caesar dressing

  • Chop 2 garlic cloves and puree with 1/2 cup olive oil, anchovy fillets, and lemon juice in a blender until smooth; season with salt and pepper.
  • Flatten the turkey with a mallet or heavy skillet until about 1/8 inch thick.
  • Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing.
  • Grill the turkey until golden and crisp, 3 to 4 minutes per side. Using a digital meat thermometer, verify the internal temperature of the turkey has reached 165°F.
  • Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes.
  • Clean the lettuce and transfer to a bowl.
  • Cut the bread and turkey into bite-size pieces and add to the bowl.
  • Toss with the remaining dressing, parmesan, and pepper to taste.
  • Garnish with more parmesan.

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