Cut the turkey breast into fairly even 1-inch steaks.
Season the turkey breast with salt and pepper to taste.
Cut the peppers into strips.
Cut the zucchini into ¾ inch slices
Chop the onion into 4-6 pieces lengthwise.
Slice the asparagus and mushrooms in half.
Cut the corn into ½ inch medallions.
Add all the vegetables, including tomatoes to a grilling basket.
Grill the turkey over medium heat for 8-10 minutes per side, until the turkey is cooked through and registers 165°F (74°C) on a meat thermometer inserted in the thickest part of the meat. (Heat setting and cook time will depend on the power of your BBQ.)
Grill all the vegetables over medium heat, alongside turkey until lightly browned and softened, 10 – 15 minutes. Remove the vegetables as they cook, as time will vary depending on vegetable.
Once turkey is cooked, remove from heat and let rest for 10 minutes.
Make dressing. Blend all ingredients using a hand blender or mini processor. Add salt and pepper to taste.
Assemble the salad by plating all the vegetables, top with turkey slices and drizzle with salad dressing while still warm.
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