Turkey Breast and Creamy Mustard Sauce
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Turkey Breast and Creamy Mustard Sauce

Turkey Breast and Creamy Mustard Sauce

with Arugula, Feta and Tomato Salad

Our velvety mustard sauce is a perfect match for turkey. It's served over a salad of peppery arugula with creamy avocados, ripe baby tomatoes and crumbly feta.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

340 g

Turkey Breast Portions

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit


113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

2 unit

Garlic, cloves

56 mL


(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp


½ tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories700 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate17 g
Sugar3 g
Dietary Fiber8 g
Protein49 g
Cholesterol165 mg
Sodium730 mg
Trans Fat0.5 g
Potassium1450 mg
Calcium200 mg
Iron2.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Spoons
Medium Bowl
Measuring Cups


Cook turkey

Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat a large non-stick pan over medium heat.While the pan heats, pat turkey dry with paper towels. Season with salt and pepper.When hot, add 1/2 tbsp oil, then turkey. (NOTE: For 4 ppl, cook in batches, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.Remove from heat, then transfer turkey to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** Cover loosely with foil and set aside to rest, 2-3 min.


Meanwhile, peel, then mince or grate garlic. Halve tomatoes.Peel, pit, then cut avocado into 1/2-inch pieces.Add avocados, tomatoes, vinegar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine. Place arugula and spinach mix over top. Do not toss until just before serving.

Make sauce

Reheat the same pan (from step 1) over medium.When hot, add 1/2 tbsp (1 tbsp) butter, then garlic. Cook, stirring until butter melts and garlic is fragrant, 30 sec.Add 1/4 cup (1/2 cup) water, cream, mustard and broth concentrate. Bring to a simmer.Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat.

Slice turkey and finish creamy mustard sauce

Thinly slice turkey. Stir any turkey resting juices into sauce. Season with salt and pepper, to taste.

Finish and serve

Toss salad to combine. Divide between plates, then sprinkle feta over top.Top salad with turkey.Drizzle creamy mustard sauce over turkey.