TIP: You can make the turkey and the bread up to 3 days ahead so you can pull this salad together in no time for a busy weeknight meal or for a last minute weekend BBQ. Store the turkey in an airtight container in the fridge. Store your grilled bread in a separate airtight container.
Combine all dressing ingredients and whisk together. Set aside.
Season turkey with salt and pepper and slice into 1-inch pieces.
Grill over medium heat until cooked through and meat reaches an internal temperature of 165°F (74°C). Set aside until cooled.
Grill bread slices over medium heat until lightly browned on both sides. Tear into bite size pieces.
Chop tomatoes and cucumbers.
Wash and chop lettuce.
Assemble the salad: line a platter or wide bowl with lettuce. Add tomatoes, cucumbers, turkey and bread.
Top with dressing and fresh basil leaves. Allow dressing to soak into bread and salad for 10 minutes before serving.
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