Lunches , Chicken & poultry , BBQ , Main dishes , Salads & bowls

Grilled turkey breast salad with strawberries and haloumi

Name: Grilled turkey breast salad with strawberries and haloumi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Québécoise
Ingredients: 400g boneless Québec turkey breast; About 1 cup smoked barbecue sauce; 200g haloumi cheese; 1 cup fresh Quebec strawberries, tails removed, cut in half; 1/4 cup very thinly sliced red onion; About 4 cups of a San Marino salad mix; 2 diced tomatoes; Salt and pepper from the mill; 3 tablespoons olive oil; 2 tablespoons white balsamic vinegar; 1/2 teaspoon Provence herbs; Salt and pepper from the mill; Equipment required : Reusable barbecue baking sheet

Preparation 20 min
Cooking 15 min
Servings 4
Freezing I do not suggest

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

This grilled turkey breast salad with strawberries and haloumi cheese was born from another fiery collaboration with Les Éleveurs de Dindon du Québec and Les Fraîches du Québec. You will ask for more !!

Ads

To help you make this recipe

As an Amazon Associate I earn from qualifying purchases.

Ads

Subscribe to our newsletter

Ingredients

400g boneless Québec turkey breast
About 1 cup smoked barbecue sauce
200g haloumi cheese
1 cup fresh Quebec strawberries, tails removed, cut in half
1/4 cup very thinly sliced red onion
About 4 cups of a San Marino salad mix
2 diced tomatoes
Salt and pepper from the mill

Ingredients for the dressing

3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon Provence herbs
Salt and pepper from the mill
Equipment required : Reusable barbecue baking sheet

Ads

Preparation

Place the turkey breast in an airtight dish and pour half of the barbecue sauce. Mix well to coat and close the dish. Reserve in the fridge for 3 hours.
Preheat the barbecue to maximum power and reduce to medium power. Oil the grates.
Remove the breasts from the sauce and place on the hot grills. Grill for 10 to 12 minutes, turning occasionally, until the turkey is cooked and the internal temperature has reached 165F. Brush regularly with the rest of the fresh barbecue sauce.
Place the baking sheet on the heat and let it heat for 2 minutes. place haloumi cheese and cook 3 to 4 minutes per side or until golden brown.
Remove the turkey and haloumi cheese from the heat from the heat, leave to cool for 10 minutes and cut into cubes. Pour into a large bowl with the rest of the ingredients.
In a bowl, add the ingredients for the vinaigrette then season with salt and pepper. Mix well with a whisk and pour over the salad. Salt and pepper, mix and taste! Adjust the seasoning and dressing if necessary.

Our sommeliers suggest

Lurton Les Fumées Blanches Gris de Sauvignon 2024

France

Lurton Les Fumées Blanches Gris de Sauvignon is a fruity, light rosé from France, made from sauvignon blanc and sauvignon gris, and it plays summer to the fullest with this salad. Its fruit meets the strawberries, its lightness lets the grilled turkey and the smoky barbecue sauce breathe, and its freshness answers the salty haloumi. A porch rosé, for when the salad hits the table still warm. See the product

Briza II, 5.6%

Alpha

Pineapple and strawberry are much more alike than you'd think, aroma-wise. This sour with mango, passion fruit and pineapple meets the strawberries in the salad, and its acidity deals with the grilled halloumi, salty and squeaky. Fruit on the plate, fruit in the glass. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads

Comments

Ads