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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