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Honey Chipotle Lime Turkey Breast Chops with Grilled Corn Summer Salad

Note: This recipe is Dairy and Gluten-Free.

  • 4 Servings
  • 1 hr Prep Time
  • 1 hr 30 mins Total Time

Ingredients

  • 1 package Shady Brook Farms® Turkey Breast Chops
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt, split use
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon chili powder
  • 2 teaspoons honey
  • ¼ teaspoon lime zest
  • 4 Tablespoons fresh squeezed lime juice, split use
  • 4 Tablespoons extra virgin olive oil, split use
  • 4 ears corn on the cob, husk and silk removed
  • 1 red bell pepper, diced
  • 8 red cherry tomatoes, cut in half
  • 2 Hass avocados, cut into small chunks
  • ⅛ teaspoon fresh cracked black pepper
  • 2 Tablespoons fresh cilantro, rough chopped, plus more for garnish
  • 1 lime, cut into wedges, to serve alongside
  • Vegetable oil, for the grill grates and brushing on corn on the cob

  • Step 1

    Place the turkey breast chops in a gallon-sized freezer bag. Add in the garlic, ½ teaspoon salt, chipotle chili powder, chili powder, honey, lime zest, 2 Tablespoons lime juice, and 2 Tablespoons of olive oil. Seal bag and shake to mix the marinade and coat the turkey. Refrigerate for at least 1 hour or overnight, turning occasionally.

  • Step 2

    After marinating, heat a grill to medium heat, lightly oil the grill grates. Remove turkey breast chops from the marinade and grill for 4-6 minutes per side or until an internal temperature of 165°F is reached on a meat thermometer.

  • Step 3

    For the Grilled Corn Summer Salad: Brush the corn with vegetable oil and grill over medium heat for 10-15 minutes, turning occasionally to get a nice color and light char. Remove and cut the corn off the cob. In a medium sized bowl, add in the corn, bell pepper, cherry tomatoes, avocado, ½ teaspoon salt, pepper, cilantro, 2 Tablespoons lime juice, and 2 Tablespoons olive oil. Gently stir to combine.

  • Step 4

    Serve the grilled turkey with the corn salad, garnish with cilantro and limes wedges.

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