Grilled Turkey Breast Salad with Wild Mushrooms

serves 4

Ingredients
Turkey:
2 Tbsp (30 mL) olive oil
1 Tbsp (15 mL) coriander seeds, crushed
1 Tbsp (15 mL) oregano
1/4 tsp (1 mL) smoked paprika
1/2 tsp (2 mL) salt
2 medium sized skinless, boneless turkey breasts
Mushrooms:
1 lb (450 g) wild mushrooms (chanterelles, oyster, porcini, etc.)
2 Tbsp (30 g) olive oil
2 cloves garlic
1 Tbsp (15 mL) tarragon
1 Tbsp (15 mL) fresh lemon juice
Vinaigrette:
1 Tbsp (15 mL) lemon zest, from 1 large lemon
1/2 Tbsp (7.5 mL) lemon juice
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) fine sea salt
1/4 cup (60 mL) olive oil
Salad:
Grilled turkey breast
Cooked mushrooms
1½ cups (375 mL) sliced red grapes
1 large gala apple, 1" (2.5 cm) dice
½ cup (60 mL) hazelnuts, skins removed and lightly crushed
2 Tbsp (30 mL) fresh tarragon
1 large handful arugula leaves
Lemon vinaigrette

Directions
Turkey:
1. Mix together the olive oil and spices and stir to combine.
2. Put the turkey breast, olive oil spice mixture and salt in a re-sealable bag, smoosh it around so the breasts are evenly covered, and let marinate for at least 1 hour.
3. Heat barbecue to medium-high heat and place breast on the grill.
4. Turn once or twice while cooking and remove when internal temperature reaches 165F (74C), approximately 20-25 minutes.
Mushrooms:
1. While turkey starts grilling, place cast-iron skillet on barbecue so it heats up.
2' Add mushrooms, oil and garlic and toss gently to combine.
3' Cook for 7-8 minutes without stirring, and then carefully toss them around to brown the other side.
4. Once golden and crisp, 10-15 minutes, remove from heat and toss with tarragon and lemon juice
Vinaigrette:
1. Whisk first 4 ingredients together until smooth.
2. Slowly add olive oil in a steady stream while whisking constantly until vinaigrette emulsifies. Keeps for 1 week covered in the fridge.
Salad:
1. Toss all ingredients except for the vinaigrette together to combine.
2. Make vinaigrette and add 2-3 Tbsp (30-45 mL) of it to the salad.
3. Toss to combine. Serve extra vinaigrette on the side

Nutritional Information
Per serving
Calories: 776
Protein: 66 g
Fat: 49 g
Carbohydrates: 24 g
Recipe by Kelly Brisson of The Gouda Life (www.thegoudalife.ca).
http://www.tastyturkey.ca/recipes/grilled-turkey-breast-salad-with-wild-mushrooms/