• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Grilled turkey and peach salad



    For the salad

    • 400g free range turkey breast steaks, pre-sliced to about 2cm thick
    • 4 peaches, ripe but with firm flesh
    • 1 baby cos lettuce, washed
    • 1 tbsp salt-reduced grill spice mix

    To serve

    • 4 tbsp sweet chilli sauce

    Grilled turkey and peach salad

    Feel free to use a simple olive oil and lemon juice vinaigrette instead of the sweet chilli sauce if you prefer.

    Use fresh turkey breast steaks that come already pre-sliced to an even thickness to speed up the process.


    Preheat the barbecue, electric, stove top grill pan to medium hot.

    To make the salad, cut turkey into bite-sized pieces and sprinkle over with the grilling spices. Cut peaches in halves, remove stone then cut the halves into quarters.

    Wash and dry lettuce leaves, shred or cut into manageable pieces. Arrange in a serving bowl.

    Grill peach wedges for about 30 seconds on each side then remove from heat and set aside to cool slightly.

    Grill turkey pieces for about 2 minutes on each side, allowing them to rest under a lid or aluminum foil for a further 3 minutes before arranging in the serving bowl.

    To serve, arrange lettuce in a serving bowl, spread grilled peach wedges and turkey meat evenly around and drizzle with some sweet chilli sauce or a simple lemon vinaigrette.

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine.

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • Raw turkey will only last a couple of days in the fridge at the most, so if you know you will not use it immediately it is best to store it in the freezer. Never defrost turkey on the counter top – slow thaw in the fridge until it is ready to be cooked.

    • Peaches and other fruits that are overripe can be used in recipes where they are cooked down or baked – try making your own jam or fruit breads, or mash them up and add to pancake batter.

    • On the whole, lettuce does best stored in your vegie crisper. Wrap with a dampened paper towelling cloth and keep in a plastic bag in your crisper for longer life. Ideally, lettuce should be consumed within 3-5 days.

    Grilled turkey and peach salad was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe