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

Grilled turkey breast salad with strawberries and haloumi cheese

Name: Grilled turkey breast salad with strawberries and haloumi cheese
Prep time: 20 min
Cook time: 15 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

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 !!

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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

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.

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Maison B Perraud Le P'tit Poquelin 2021

Beaujolais, France

Produced by Isabelle and Bruno Perraud, this Beaujolais composed of 90% Gamay and 10% Syrah is juicy! On gourmet notes of small strawberries of local fields and pink pepper, it is silky, tasted and very digestible. He will form a magnificent agreement with this turkey salad and will make a nice recall on the strawberry of the dish. See the product

Briza II, 5.6%

Alpha

Mango, passion fruit and pineapple will meet in this tangy beer from Quebec. Pineapple being an aromatic lookalike of strawberry, this beer will bring a summer appearance to this salad filled with freshness. Fruits in the salad, fruit in beer! 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!