Poached Turkey Salad with Fennel, Kale and Cashews

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Poached Turkey Salad with Fennel, Kale and Cashews

 

Poached Turkey Breasts

  • 4 cups (1L) water
  • ½ cup (125 mL) olive oil
  • ½ cup (125 mL) dry white wine
  • 4 star anise
  • ½ tsp (2 mL) whole peppercorns
  • 4-6 cloves
  • 2 bay leaves
  • 2 large skinless turkey breasts

Salad

  • 4 celery stalks, diced thinly
  • ½ cup (125 mL) celery leaves, minced
  • 1 small fennel bulb, diced thinly
  • 1 bunch scallions, sliced thinly
  • 2 cups (500 mL) Tuscan kale, sliced into thin strips
  • 2 small-medium apples (something tart like Honey Crisp or Granny Smith), diced (skin-on)
  • 1 cup (250 mL) seedless red grapes, sliced in half
  • ½ cup (125 mL) roasted, unsalted cashews

Dressing

  • 1 cup (250 mL) plain Greek yogurt
  • 1 tsp ( 5 mL) honey
  • 1 tsp (5 mL) dijon
  • ½ cup (125 mL) lightly packed fresh tarragon
  • ¼ cup (60 mL) flat leaf parsley
  • 1 clove garlic
  • Zest from 1 lemon
  • 2 Tbsp (30 mL) lemon juice
  • Salt and fresh ground pepper to taste

Directions

  1. Bring the water, olive oil and white wine to a boil and add in the cloves, peppercorns, star anise, bay leaves and turkey breasts.
  2. Bring water down to a simmer and let cook for 30 minutes or until cooked through (165ºF/74ºC). Remove from the poaching liquid and let cool.
  3. While the turkey cools, toss all the salad ingredients together until everything is well combined.
  4. Place all the dressing ingredients in the food processor or blender, and process until all the herbs are incorporated in the dressing. Taste for seasoning and add more salt or lemon if needed.
  5. Slice or cube the turkey breast and toss it with the greens and 1 cup (250 mL) of the dressing. Add more dressing or serve on the side when you're ready to eat.

Makes 4 servings.

Nutritional Information (Per serving): 

Calories 264; protein 10 g; fat 11 g; carbohydrates 36 g.

 

Recipe courtesy of Kelly Brisson of The Gouda Life (thegoudalife.ca).