Thanksgiving Chopped Salad

• 1 pound Honeysuckle White(R) Turkey Breast Tenderloins or approximately 1.25 lbs leftover whole turkey
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups radicchio chopped
• 6 cups romaine chopped, hearts
• 1 cup dried cranberries
• 3/4 cup balsamic dressing bottled
• 3 tablespoons maple syrup
• 1 cup slivered almonds or sliced, toasted

1. Preheat oven to 350u0b0F.
2. Brush tenderloins with olive oil and sprinkle with salt and pepper.
3. Place tenderloins on a baking pan and bake covered for 30 minutes.
4. Uncover and bake until internal temperature reaches 170u0b0F, about 20 minutes.
5. Cool turkey and shred or cut into 1/2-inch cubes.
6. In a large bowl, combine turkey, radicchio, romaine and cranberries.
7. Whisk together balsamic dressing and maple syrup, pour over salad and toss gently until combined.
8. Transfer to serving bowl and sprinkle with almonds.

turkey, olive oil, salt, black pepper, radicchio chopped, cranberries, balsamic dressing, maple syrup, almonds

Taken from www.yummly.com/recipe/Thanksgiving-Chopped-Salad-772049 (may not work)