TURKEY OR CHICKEN SALAD WITH FRUITS

Posted on 24 February 2021
By This recipe is courtesy of Turkey Farmers of Quebec, Canada
Posted in FLORIDA ORANGE EVOO, ITALIAN LAMBRUSCO HARVEST RED VINEGAR, TERIYAKI DARK BALSAMIC VINEGAR

TIME

Prep time: 10 minutes
Cook time: 55 minutes
Portions : 6

Nutritional value per portion
Calories 358
 Protein 31 g 
Fat 22 g 
Carbohydrates 9 g

680 g (1 1/2 lb) half turkey breast or Quebec chicken breast
Salt & pepper to taste
60 ml (¼ cup) ITALIAN LAMBRUSCO HARVEST RED VINEGAR ou TERIYAKI DARK BALSAMIC VINEGAR
Zest of half an orange
30 ml (2 Tbsp.) Dijon mustard
15 ml (1 Tbsp.) honey
125 ml (½ cup) FLORIDA ORANGE EVOO
30 ml (2 Tbsp.) red onion, finely chopped
250 ml (1 cup) fresh or canned apricots, roasted
125 ml (½ cup) celery, chopped
125 ml (½ cup) red cabbage, chopped
30 ml (2 Tbsp.) raisins
Your choice of lettuce

Preheat the oven to 190 °C (375 °F).
Lightly butter a baking dish.
Season meat with salt and pepper.
Melt the butter in a large skillet over high heat. Brown the turkey breast half for about 2 minutes on each side.
Remove the pan from the heat and transfer the turkey to the buttered dish.
Bake in the oven for approximately 50 minutes or to an internal temperature of 74 °C (165 °F).
Whisk together the vinegar, orange zest, mustard and honey.
Slowly pour 125 ml (½ cup) of olive oil into the bowl while stirring. Add salt and pepper to taste. Add the onion and apricots. Pour the dressing into a salad bowl and add the turkey, celery, cabbage and raisins.
Serve on a bed of lettuce of your choice.