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Category: Poultry Grilled
Prep Time: Cook Time: Total Time:
2 turkey breast tenderloins (about 1 lb)
1/4 cup lime juice
1 tsp chili powder
2 cloves garlic, minced
1/2 cup bottled dried tomato vinaigrette
salad dressing
1 medium fresh jalapeno chile pepper, seeded
and finely chopped*
4 cups torn mixed salad greens
2 medium green heirloom tomatoes, cut into
wedges
1 cup shredded, peeled jicama
Place turkey in a plastic bag set in a shallow dish. For marinade, in a small bowl combine lime juice, chili powder, and garlic. Pour marinade over turkey; seal bag. Marinate in refrigerator for at least 30 minutes or up to 3 hours, turning bag occasionaly.
Drain turkey, reserving marinade. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place turkey on grill rack over drip pan. Cover and grill for 25 to 30 minutes or until tender and no longer pink (170 degrees) turning once halfway through grilling and brushing occasionally with reserved marinade during the first 10 minutes of grilling. Discard any remaining marinade. Slice turkey into medallions.
Meanwhile, for dressing, in a small bowl stir together tomato vinaigrette and jalapeno pepper. In a large bowl, combine greens and tomatoes. Add dressing; toss to mix. Divide greens mixture among 4 salad plates or place on a serving platter. Sprinkle greens with jicama and arrange turkey on top.
Makes 4 servings.
*note: use caution when handling chile peppers. Wear disposable gloves or wash hand thoroughly after preparation.
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Grilled Turkey Salad
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Category: Poultry Grilled
Prep Time: Cook Time: Total Time:
2 turkey breast tenderloins (about 1 lb)
1/4 cup lime juice
1 tsp chili powder
2 cloves garlic, minced
1/2 cup bottled dried tomato vinaigrette
salad dressing
1 medium fresh jalapeno chile pepper, seeded
and finely chopped*
4 cups torn mixed salad greens
2 medium green heirloom tomatoes, cut into
wedges
1 cup shredded, peeled jicama
Place turkey in a plastic bag set in a shallow dish. For marinade, in a small bowl combine lime juice, chili powder, and garlic. Pour marinade over turkey; seal bag. Marinate in refrigerator for at least 30 minutes or up to 3 hours, turning bag occasionaly.
Drain turkey, reserving marinade. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place turkey on grill rack over drip pan. Cover and grill for 25 to 30 minutes or until tender and no longer pink (170 degrees) turning once halfway through grilling and brushing occasionally with reserved marinade during the first 10 minutes of grilling. Discard any remaining marinade. Slice turkey into medallions.
Meanwhile, for dressing, in a small bowl stir together tomato vinaigrette and jalapeno pepper. In a large bowl, combine greens and tomatoes. Add dressing; toss to mix. Divide greens mixture among 4 salad plates or place on a serving platter. Sprinkle greens with jicama and arrange turkey on top.
Makes 4 servings.
*note: use caution when handling chile peppers. Wear disposable gloves or wash hand thoroughly after preparation.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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