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
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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.
