Name: Chimichurri Salad with Grilled Turkey Kabobs
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Ingredients: 1 boneless skinless turkey breast (cut into 2” cubes); 1 tbsp canola oil; 1 tbsp red wine vinegar; 1 tsp lemon juice; 1 tsp garlic; 1 tsp oregano; salt and pepper (to taste); 4 cups mixed greens; 1 Anjou (or Bosch pear sliced); 1 avocado (sliced); ¼ cup red onion (thinly sliced); 2 tbsp sunflower seeds; ¼ cup goat cheese (crumbled); 1 cup flat-leaf (Italian) parsley leaves (packed); 1 fresno pepper (roughly chopped and deseeded); 4 cloves garlic; 2 sprigs fresh oregano; 1 ½ tbsp red wine vinegar; ½ cup olive oil; salt and pepper; crusty bread

Using a food processor, pulse parsley, pepper, garlic, oregano and red wine vinegar. Slowly add olive oil until desired thickness. Season to taste with salt and pepper. Cover and set aside for at least an hour.

Toss salad ingredients together in a large bowl. Divide onto 4 individual plates.

Heat barbecue or indoor grill to 425°F (220°C).

Thread cubed turkey breast on barbecue-proof skewers.

Mix oil, red wine vinegar, lemon, garlic, oregano and salt and pepper in a bowl. Brush lemon mixture onto turkey kabobs.

Grill kabobs over indirect heat, brushing the lemon mixture on kabobs occasionally for the first half of cooking. Cook until the temperature reaches 165°F (74°C) – about 15 minutes.

Allow kabobs to rest for 5 minutes. Top salad with kabobs and drizzle chimichurri sauce on top. Serve with crusty bread.