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Grilled Citrus Turkey Cutlet Spring Salad

  • 8 Servings
  • 4 hrs 10 mins Prep Time
  • 4 hrs 18 mins Total Time

Ingredients

  • For the Citrus Turkey Cutlets
  • 8 Turkey Breast Cutlets, about 6 oz. each
  • 1/2 cup diced onion
  • 4 cloves garlic, peeled
  • 1/2 cup fresh-squeezed orange juice
  • 2 TBs fresh lime juice
  • 1/4 cup olive oil
  • 1/2 tsp dried Mexican oregano
  • 2 bay leaves
  • 1/2 tsp Diamond Crystal salt
  • 1/2 tsp freshly ground black pepper
  • For the Salad
  • 6 TBs extra virgin olive oil
  • 2 TBs red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp Diamond Crystal kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 5 oz spring mix or field greens
  • 1 ripe avocado, diced
  • 1 cup grape tomatoes, cut in half
Serving Size 1 turkey cutlet and about 1 cup salad
Amount Per Serving
Calories 390
Calories from fat
% Daily Value*
Total fat 21 g 27 %
Saturated fat 3 g 15 %
Trans fat 0 g
Cholesterol 105 mg 35 %
Sodium 320 mg 14 %
Total Carbohydrates 7 g 3 %
Dietary Fiber 2 g 7 %
Sugars 2 g
Protein 43 g
Vitamin D 0%
Calcium 4%
Iron 15%
Potassium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    To prep the Citrus Turkey Cutlets, combine all ingredients except turkey in a food processor. Blend to a coarse puree.
  • Step 2

    Place turkey in a gallon freezer bag. Add marinade.
  • Step 3

    Refrigerate for at least 4 hours or overnight, turning occasionally.
  • Step 4

    To prepare the salad, make the vinaigrette. Combine the red wine vinegar, mustard, garlic, salt and pepper. Stir until salt is dissolved. Slowly whisk in the olive oil. Reserve.
  • Step 5

    Make the vinaigrette. Combine the red wine vinegar, mustard, garlic, salt and pepper. Stir until salt is dissolved. Slowly whisk in the olive oil. Reserve.
  • Step 6

    Remove the turkey cutlets from the marinade and grill over medium heat for about 4 minutes per side, or until an internal temperature of 165°F is reached on a meat thermometer.
  • Step 7

    Toss the salad ingredients, including field greens, avocado, grape tomatoes, and red onion, with enough vinaigrette to lightly coat. Pile the salad in the center of plate.

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