A smoked turkey salad is ideal for a picnic or summer cottage. It goes well with any potato side dish and kebab. It is prepared simply, but for a little time, since the breast must first be marinated, and then fried and smoked on the grill.
Ingredients:
- 250 g turkey fillet;
- 3 tbsp. l. soy sauce (Teriyaki);
- spices for barbecue;
- 1/4 bunch of lettuce leaves (preferably Iceberg varieties);
- 1 cucumber;
- 1 clove of garlic;
- 20 g parmesan;
- 4 slices of bacon;
- 140 g of natural yogurt;
- 1/3 bunch of dill;
- salt.
Preparation:
- Grate the turkey breast with spices and salt, place in any food container, add Teriyaki sauce and marinate for at least 30 minutes.
- Wash the garlic, peel and pass through the garlic.
- Wash the dill, dry it and chop finely with a knife.
- Put the yogurt in a bowl, add garlic and dill to it, mix everything until smooth and set aside for a while. The finished mass will serve as a salad dressing.
- To prepare the breast, you need a brazier, coals and wood chips for smoking. So, heat the coals in the grill, moisten the chips in water and put them on the coals. Place a special baking sheet on the grill.
- Remove the breast from the marinade, transfer to a baking sheet and fry on both sides until tender.
- Place the bacon slices on a baking sheet next to the breast and fry for 10-15 seconds, first on one side, then on the other.
- Grate hard cheese on a fine grater.
- Wash lettuce leaves in advance and set aside to dry out. Then break into large pieces and put on a dish.
- Wash the cucumbers, cut into oblique rings and place evenly over the lettuce leaves.
- Cut the smoked breast into slices, put on top of the cucumbers and brush with the present sauce.
- Cover the whole salad with smoked turkey with parmesan and serve immediately.
