Yield
25 servings
Portion Size
485 g/17 oz
Category
Turkey
Featured Maple Leaf Product: Fully Cooked Turkey Breast Strips, IQF, grilled (#64358)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Turkey Breast Strips, cooked, IQF | 1.5 Kg | 3 lbs 5 oz |
| Cooked Quinoa | 3.15 L | 13 1/3 cups |
| Green Onions, chopped | 375 mL | 1 1/2 cups |
| Fresh Carrots, shredded | 3.15 L | 13 1/3 cups |
| Fresh Cucumber, 1/4" dice | 3.15 L | 13 1/3 cups |
| Avocado half, sliced thin | 750 g | 1 lbs 11 oz |
| Almonds, slivered | 250 g | 9 oz |
| Dried Sweetened Cranberries | 375 mL | 1 1/2 cups |
| Chickpeas, canned, rinsed & drained | 1.5 L | 6 1/3 cups |
| Spring Mix Lettuce, washed | 1 Kg | 2 lbs 3 oz |
| Raspberry Vinaigrette Dressing | 750 mL | 3 cups |
Method
- The day before, thaw the cooked turkey strips under refrigeration at <4°C/40°F.
- Prepare quinoa according to recipe standards. One cup of dry quinoa, cooked in 2 cups of water will yield 2 cups of prepared quinoa. Once cooked, place in insert pan and cover with plastic/lid. Hold at >140°F/60°C until service if preference for warm or alternatively hold at <40°F/4°C if preference is cold.
- Wash the fresh produce under cool, running water. Prepare the fresh green onions, shredded carrots, cucumbers, avocado, and place them in separate containers.
- Place almonds, dried cranberries, and chickpeas, in separate containers, and cover with plastic.
- At point of service, portion 275 mL/1.5 cups of spring lettuce into a bowl. Add 125 mL/1/2 cup of quinoa, 60 mL/1/4 cup of chickpeas, half avocado, 125 mL/1/2 a cup of cucumbers and 125 mL/1/2 cup of carrots. Sprinkle with 15 mL/1 tablespoon of almonds, 10 mL/2 teaspoons of dried cranberries and 15 mL/1 tablespoon of green onions. Arrange 60 g/2 ounces of turkey strips onto the salad. If preference for warmed turkey strips, heat oil on a grill on high heat and add turkey strips. Heat until 165°F/74°C until warm.
- Pour dressing over the power bowl and toss well. Alternatively, serve on the side.
Suggested Accompaniments
Serve with grilled naan bread or a crusty roll (sides not included in nutritional information). May garnish salad with swirl of ranch dressing/sour cream.
Nutritional Info per 485 g/17 oz
| Calories | 610 kcal |
| Protein | 27 g |
| Calories from Protein | 17% |
| Carbohydrates | 61 g |
| Total Dietary Fiber | 13 g |
| Total Sugars | 12 g |
| Total Fat | 31 g |
| Cholesterol | 30 mg |
| Trans Fats | 0.01 g |
| Saturated Fat | 4.5 g |
| Calcium | 150 mg |
| Iron | 4.5 mg |
| Potassium | 1000 mg |
| Sodium | 460 mg |
| Zinc | 1.42 mg |
| Vitamin A | 752.19 RE |
| Vitamin C | 16.18 mg |