Marinated Turkey Salad

Today we head over to our friends’ place to dog-sit while they go on holiday. My tooth is still killing me, so yesterday I moved up my root canal to today after work and before the drive. Why do dental emergencies always happen right before or during a holiday? I was looking forward to our little getaway and playing with our favorite bulldog, but now I just want that root canal so the pain can stop already. It’s approaching unbearable, so much so that I’m on a “food-that-doesn’t-need-chewing” diet. I’ve been eating only yogurt, strawberries, and bananas today. I’m hungry.

If my diet hadn’t gotten restricted to yogurt and soft food, I would have been eating a delicious, nutritious Marinated Turkey Salad. We eat this salad twice a week because it makes enough for 2 meals for 2 people. It’s light and refreshing, perfect for Summer.

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Marinated Turkey Salad:

1 turkey breast (about 1 kg) cut into 3 or 4 similar sized pieces

2 lemons, juiced

2 cloves of garlic, finely chopped

1 Tbsp. fresh or dried rosemary

1 handful of parsley finely chopped

1 Tbsp. extra virgin olive oil

1 heaping Tbsp. pesto

1 to 1.5 cups yogurt (depending on how much turkey breast you have)

Salt and pepper

1 salad (lettuce, rocket, cherry tomatoes, red onion, whatever you like)

In a medium-size bowl or container, make the marinade. Add the lemon juice (reserving a tablespoon), olive oil, garlic, rosemary, parsley, and a pinch of salt and pepper. Add the raw turkey breast and let it sit in the fridge, covered for a minimum of 2 hours and up to a day.

When you are ready to cook the turkey breast, pre-heat the oven to 200 degrees celsius and place the pieces of turkey in one layer in an oven bag. I like to put the whole thing in a oven-proof dish just in case the bag leaks. Pour the marinade in the bag with the turkey, close it, and put it in the oven. It takes about an hour to cook, but if your turkey is not too thick start checking it at 45 minutes.

When it’s done, let it cool and then cut the turkey into slices if you prefer or bite-sized pieces. As the turkey cools you can prepare the yogurt mixture. Mix the yogurt with the pesto and the remaining lemon juice. Then, add it to the turkey and mix. Place it on top of the salad and drizzle a little olive oil. As I said, this makes enough for 2 meals for 2 people. Enjoy!

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