Grill-Side Turkey Salad

• 2 turkey breast tenderloins (1-1/2 pounds)
• 2 teaspoons dried tarragon, divided
• 1/2 cup thinly sliced celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped red onion
• 2 tablespoons canola oil
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/8 teaspoon pepper
• 1/4 teaspoon salt, optional
• Lettuce leaves
• Chopped salted peanuts, optional

1. Sprinkle each tenderloin with 1/2 teaspoon tarragon. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until a thermometer reads 170u0b0. Cool.
2. Cut into cubes; place in a large bowl. Add the celery, green pepper and onion. In a small bowl, combine oil, soy sauce, lemon juice, vinegar, pepper, salt if desired and remaining tarragon. Pour over turkey mixture; toss to coat. Refrigerate for at least 3 hours.
3. Serve on lettuce leaves; sprinkle with peanuts if desired.

turkey breast tenderloins, tarragon, celery, green pepper, red onion, canola oil, soy sauce, lemon juice, red wine vinegar, pepper, salt, peanuts

Taken from www.tasteofhome.com/recipes/grill-side-turkey-salad/ (may not work)