Smoked Barbecue Turkey Salad
- 1 1/2 lbs turkey tenderloins (2 tenderloins)
- 1/4 c Cajun butter injection
- 1/4 c barbecue sauce
- 2 c romaine lettuce
- 1/2 c red bell pepper, chopped
- 1/2 c sweet yellow corn
- 1/2 c black olives
- 1/2 c crumbled feta cheese
- 1/4 c green onions, chopped
- Turkey Dry Rub
- 1 tbsp smoked paprika
- 1/2 tbsp kosher salt
- 1/2 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- BBQ Sauce Vinaigrette
- 1/2 c barbecue sauce
- 1/4 c olive oil
- 1/4 c apple cider vinegar
- 1 tbsp mayonnaise
- 1 tbsp minced garlic
- 1 tsp paprika
- 1/4 tsp kosher salt
- 1/4 tsp coarse black pepper
Preheat your smoker to 300°F.
Lay the turkey tenderloins on a cutting board and inject each one with Cajun butter.
Combine the smoked paprika, kosher salt, coarse black pepper, garlic powder, onion powder and cayenne pepper in a small bowl.
Once combined, sprinkle the dry rub all over the turkey tenderloins until they are thoroughly coated.
Place the turkey directly on the grates of your smoker and smoke for about 30 minutes, or until the internal temperature reaches 150°F internal.
While your turkey is smoking, combine all of the BBQ Sauce Vinaigrette ingredients in a measuring cup or Mason jar. Blend with an immersion blender or whisk until they are incorporated. Store in the fridge until the salads are ready to serve.
Brush each tenderloin with a tablespoon of barbecue sauce, then continue to smoke for another 10 minutes – or until the internal temperature reaches 165°F.
Build the Smoked Turkey Barbecue Salad
Let your turkey tenderloins rest for 10 to 15 minutes.
Add the romaine lettuce, red bell pepper, sweet yellow corn, black olives and crumbled feta to a bowl.
Slice your turkey tenderloins into ½ inch slices, then lay them on top of the salad and sprinkle the chopped green onions on top.
Finish it with a generous drizzle of the homemade BBQ Sauce Vinaigrette and enjoy!
This recipe was created by Breanna Stark, @MarriedToBBQ. She claims that this is, “the best dressing” she has ever made, so be sure to make a large batch to enjoy with turkey salads and sandwiches all week long!