• 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:
450
Protein:
43 g
Fat:
20 g
Carbohydrates:
25 g
Sodium:
930 mg

Credit
Recipe courtesy of Chef Jason Wortzman Copyright 2019 Exceldor Cooperative All Rights Reserved

Serves: 4
Prep Time: 15 mins
Cook Time: 45 mins
  1. Preheat grill to medium-high (375°F | 190°C).
  2. Mix paprika, oregano, mustard and garlic. Coat turkey breast with rub.
  3. Grill turkey breast over indirect heat for about 40 minutes until the internal temperature of the turkey breast reads 170° F (77°C). Let rest for 10 -15 minutes.
  4. Brush corn with oil and grill over indirect heat for 10 minutes, turning it once. Set aside to cool. Slice corn off the cob into a bowl.
  5. Add red pepper, avocado, tomatoes, romaine and black beans to the bowl. Transfer salad to a serving platter.
  6. Combine all dressing ingredients. Drizzle dressing over salad.
  7. Slice and serve grilled turkey on the salad. Turkey served warm.

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