• 1/4 Cup teriyaki sauce

• 12 Ounce Blood Orange Kill Clif or Similar Citrus Soda

• 1 Teaspoon fresh ginger

• 2 Whole Wild Turkey Breast Halves, without skin

• As Needed Your Favorite Chicken Rub

• 4 Cup romaine lettuce, chopped

• 1/2 Whole Red or White Cabbage, chopped

• 1/2 Cup shredded carrot

• 1/2 Cup Edamame, shelled

• 1 Whole Smoked Yellow Bell Pepper, sliced into circles

• 1 Whole Smoked Red Bell Pepper, sliced into circles

• 3 Whole Chive Tips, chopped

• 1/2 Cup Smoked Cashews

• 1 Teaspoon orange zest

• As Needed Juice from large orange

• 1 Teaspoon ginger, minced

• 2 Tablespoon Seasoned Rice Vinegar

• 1 Teaspoon honey

• To Taste Jacobsen Salt Co. Pure Kosher Sea Salt

• 1/4 Cup light vegetable oil

Steps

1

For the Marinade: Combine teriyaki sauce, Kill Cliff soda and fresh ginger. Pour marinade over turkey breasts in a Ziplock bag or dish and seal. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.

2

When ready to cook, set temperature to to 375℉ and preheat, lid closed for 15 minutes.

3

Remove turkey from the refrigerator, drain the marinade and pat turkey dry with paper towels.

4

Place turkey into a shallow oven proof dish and season with Z Grill Chicken Rub.

5

Place dish in the Z Grill and cook for 30-45 minutes or until the breast reaches an internal temperature of 160℉.

6

Remove the breast from the grill and wrap in Z Grill Butcher Paper. Let turkey rest for 10 minutes. While turkey is resting, prepare salad.

7

Assemble salad ingredients in a bowl and toss to mix. Combine all ingredients in list for vinaigrette.

8

After resting for 10 minutes, slice turkey and serve with cashew salad and blood orange vinaigrette. Enjoy!