• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
500
Protein:
38 g
Fat:
33 g
Carbohydrates:
17 g
Sodium:
700 mg

Credit
Andrea Buckett

Serves: 2-4
Prep Time: 10 mins
Cook Time: 30 mins
Cutting the turkey into to strips is great when you are entertaining. When making this salad for lunches, cut the turkey into large chunks.
Preheat BBQ or indoor grill to 375F
  1. Place turkey breast in a bowl and add canola oil, ¼ tsp salt, pepper and oregano. Place the turkey in the fridge for a minimum 15min up to 6hrs.
  2. Place turkey breast on the preheated BBQ and cook for 6-8min per side. Turkey temperature should be 160F and have nice grill marks on the outside.  Remove from BBQ and cover while you prepare the remainder of the salad.
  3. Cut the Campari tomatoes into quarters and put them in a bowl. Add the olive oil and remaining ½ tsp of salt and mix together.
  4. Lay the arugula out on a serving platter.
Slice the turkey in large strips and lay it in the middle of arugula.  Tear the Fiore de latte apart into bite sized pieces and place around the turkey along with the tomatoes and basil.  Use the juices that accumulated in the bottom of the tomato bowl to dress the cheese and sliced turkey and serve.

Bon Appetit! Take a photo and share this recipe #ThinkTurkey