A mouthwatering combination of lean turkey tenderloins with crunchy kale and Brussels sprouts with the subtle sweetness of raisins and plums and the perfect texture of caraway seeds and toasted pecans tossed in a light dressing on top of hearty whole wheat bread. A quick, easy, healthy and delicious lunch for the whole family to enjoy!
3 cups cooked and cubed lean turkey tenderloins
1 teaspoon Kosher salt
½ teaspoon ground pepper
1 cup finely chopped kale
2 cups chopped Brussels sprouts
2 tablespoons dark raisins
2 teaspoons caraway seeds
1 teaspoon chopped shallot
1 cup chopped red plums
1/3 cup chopped toasted pecans
6 slices 100% Whole Wheat Bread
¾ cup light mayonnaise
1 ½ teaspoons apple cider vinegar
1 tablespoon honey
In medium bowl, add in cubed turkey and toss with salt and pepper, set aside.
In large bowl, add in kale, Brussels sprouts, raisins, caraway seeds and shallot, mix to incorporate.
Add turkey to veggie mixture along with plums and chopped pecans, incorporate.
In small bowl, whisk together mayonnaise, apple cider vinegar and honey.
Pour over salad and mix thoroughly.
Divide salad evenly to make 3 sandwiches, then into halves to make 6 servings.