Before starting, wash and dry all produce. Thinly slice celery. Thinly slice cucumber into rounds.

Add vinegar and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar to the dressing, if desired!)Add celery, cucumbers and carrots, then toss to coat. Set aside.

Pat turkey dry with paper towels. Place turkey on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each piece of turkey until 1/2-inch thick. Season with salt and BBQ seasoning.

Heat a large non-stick pan over medium heat. When hot, add 1 tsp oil, then turkey. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tsp oil per batch!) Cook, reducing heat to medium-low if turkey is browning too quickly, until golden-brown all over and cooked through, 4-5 min per side.** Remove the pan from heat, then transfer turkey to a plate.

Thinly slice turkey. Add spring mix to the bowl with marinated veggies, then toss to combine. Divide salad between plates. Top with turkey and hot sauce, to taste. Drizzle ranch dressing over top.