• 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:
776
Protein:
66 g
Fat:
49 g
Carbohydrates:
24 g

Credit
Recipe by Kelly Brisson of The Gouda Life (thegoudalife.ca).

Serves: 4
Turkey:
  1. Mix together the olive oil and spices and stir to combine.
  2. Put the turkey breast, olive oil spice mixture and salt in a re-sealable bag, smoosh it around so the breasts are evenly covered, and let marinate for at least 1 hour.
  3. Heat barbecue to medium-high heat and place breast on the grill.
  4. Turn once or twice while cooking and remove when internal temperature reaches 165F (74C), approximately 20-25 minutes.
Mushrooms:
  1. While turkey starts grilling, place cast-iron skillet on barbecue so it heats up.
  2. Add mushrooms, oil and garlic and toss gently to combine.
  3. Cook for 7-8 minutes without stirring, and then carefully toss them around to brown the other side.
  4. Once golden and crisp, 10-15 minutes, remove from heat and toss with tarragon and lemon juice.
Vinaigrette:
  1. Whisk first 4 ingredients together until smooth.
  2. Slowly add olive oil in a steady stream while whisking constantly until vinaigrette emulsifies. Keeps for 1 week covered in the fridge.
Salad:
  1. Toss all ingredients except for the vinaigrette together to combine.
  2. Make vinaigrette and add 2-3 Tbsp (30-45 mL) of it to the salad.
  3. Toss to combine. Serve extra vinaigrette on the side

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