• Preheat the oven to 400°
• Pat cutlets dry with a paper towel. Drizzle cutlets with olive oil and rub in on both sides. Sprinkle with half of the TAK Seasoning, pat to adhere, turn over and repeat using the remaining seasoning. Set aside until ready to use.
• In an oven-safe sauté pan or skillet, fry the diced bacon over medium-high heat for 6-8 minutes or until cooked through. Using a slotted spoon, remove bacon from the pan and set aside to drain on a paper towel. Remove pan from the heat and carefully spoon out the majority of the grease, leaving only a thin layer behind. Return pan to the stovetop over medium-high heat.
• If you are not using bacon, add a tablespoon of olive oil to a saute pan and place over medium-high heat.
• Add the turkey cutlets, taking care not to overcrowd the pan and searing in batches if necessary. Cook for 3 ½ – 4 minutes on each side. Do not jostle while cooking. Transfer the cutlets to a cutting board and set aside until ready to use.
• Add a ¼ c of water to the pan and using a wooden spoon or spatula, scrape up any browned bits. Add grape tomatoes and stir to coat. If not using bacon, it may be necessary at this point to add an additional tablespoon of oil to the tomatoes. Add salt and pepper and stir once more. Carefully, transfer the pan to the oven and roast for 6-8 minutes, just until skins begin to wrinkle slightly.
• Once the turkey has cooled, chop or shred into bite-sized pieces. To arrange the salad, add lettuce to a large bowl or platter. Top with the roasted tomatoes, bacon and croutons. Serve with Avocado-Green Goddess Dressing on the side.

For the dressing:

• Add ingredients to a blender and process until smooth. Makes about 3 cups.