Recipes and Cooking Grilled Turkey and Strawberry Salad By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 16, 2021 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 50 mins Grill Time: 45 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 1.75 pound boneless turkey breast half 1 recipe Lemon-Pepper Rub 4 slices pancetta 1 5 ounce package fresh baby spinach 6 ounce dried cavatappi or gemelli pasta 1 large yellow sweet pepper, seeded and cut into bite-size strips 1 recipe Strawberry-Sherry Vinaigrette 2 cup fresh strawberries, halved ⅓ cup toasted pine nuts Lemon-Pepper Rub 4 teaspoon finely shredded lemon peel 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon cracked black pepper ½ teaspoon sugar ½ teaspoon snipped fresh thyme 1 clove garlic, minced Strawberry-Sherry Vinaigrette 1 cup fresh strawberries, halved 3 tablespoon olive oil 2 tablespoon sherry vinegar or white balsamic vinegar 1 tablespoon honey ½ teaspoon dried basil, crushed ¼ teaspoon salt ¼ teaspoon ground black pepper Directions Remove skin from turkey, if present. Spread Lemon-Pepper Rub evenly over turkey. Top with pancetta. Tie at 2-inch intervals with 100-percent-cotton kitchen string. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place turkey on grill rack over drip pan. Cover and grill for 45 to 55 minutes or until turkey is no longer pink (170°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.) Spread spinach on a large serving platter. Cook pasta according to package directions; drain. Rinse with cold water to cool; drain again. In a large bowl combine pasta and sweet pepper. Add Strawberry-Sherry Vinaigrette; toss to coat. Spoon pasta mixture on top of spinach. Slice turkey. Arrange turkey slices and strawberries on top of salad. Sprinkle with pine nuts. Lemon-Pepper Rub In a small bowl stir together lemon peel, oil, salt, pepper, sugar, thyme, and garlic. Strawberry-Sherry Vinaigrette In a blender or food processor combine strawberries, oil, vinegar, honey, basil, salt, and pepper. Cover and blend or process until smooth. To Make Ahead: Prepare as directed through Step 3, except do not spoon pasta mixture on top of spinach. Cover and chill turkey, spinach, and pasta mixture separately for up to 24 hours. To serve, spoon pasta mixture on top of spinach and continue as directed in Step 4. Shortcut: Instead of preparing Lemon-Pepper Rub, use 1 1/2 teaspoons purchased lemon-pepper seasoning. Use 3/4 cup bottled berry vinaigrette salad dressing in place of the Strawberry-Sherry Vinaigrette. Print Nutrition Facts (per serving) 320 Calories 13g Fat 26g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 320 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 50mg 17% Sodium 391mg 17% Total Carbohydrate 26g 9% Total Sugars 7g Protein 25g Vitamin C 95.2mg 476% Calcium 51mg 4% Iron 3mg 17% Potassium 413mg 9% Folate, total 110.9mcg Vitamin B-12 0.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.