- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1/2 teaspoon [2,5 mL] sage
- Pinch of thyme
- 8 ounces [227 g] turkey meat, skinned and cut into 1-inch [2.5-cm] cubes
- 1 [14-ounce / 398-mL] can artichoke hearts, drained and halved
- 1 [15-ounce / 426-mL] can white beans, drained and rinsed
- 1 small sweet red pepper, seeded and chopped
- 1 tablespoon [15 mL] chopped parsley
Dressing
- 3 tablespoons [45 mL] sunflower oil
- 2 tablespoons [30 mL] white wine vinegar
- Salt, to taste
- Pinch of Cayenne pepper, to taste
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- Into an 8-cup [2-L] bowl, mix together chopped onion, crushed garlic, sage and thyme; cover and microwave on 'MAXIMUM' for 1 to 1 1/2 minutes, until onion is just soft.
- Mix in turkey cubes and artichoke heart halves; cover.
- Microwave for 5 to 8 minutes on 'MAXIMUM', until chicken meat is no longer pink inside, stirring twice.
- Drain off any excess liquid; transfer mixture into a salad bowl.
- Mix in white beans, chopped sweet red pepper and parsley; thoroughly mix.
- Prepare salad dressing; pour over salad mixture.
- Cover and refrigerate for 3 hours before serving, to well season turkey cubes with dressing.
Dressing
- Pour sunflower oil and white wine vinegar into a small bottle with cap; add salt and Cayenne pepper.
- Screw top and shake well.
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