Yield: 6 Ethnicity: American   Meal Type: Salad   Preparation Method: Poach   Product Type: Turkey Tenderloins

Poach Turkey

1 Pound BONELESS, SKINLESS TURKEY BREAST TENDERLOINS

1 bay leaf

Place tenderloins and bay leaf in large saucepan and cover with cold water. Bring to a boil over medium-high heat. Immediately reduce heat to low and gently simmer 20 minutes or until turkey is cooked to an internal temperature of 165 degrees F. Remove turkey from liquid and place on rack to cool. When turkey has cooled, dice into 3/4-inch cubes and place in large bowl.

Salad Mixture

1/2 Cup pineapple-orange yogurt

1/2 Cup mayonnaise

2 Tablespoons fresh mint, chopped

1/4 Teaspoon each salt and black pepper

1-1/2 cups seedless red grapes, halved

1 (11 ounce) can mandarin oranges, drained

1 Cup diced celery

1/3 Cup slivered almonds, toasted

As needed leafy greens

Combine yogurt, mayonnaise, mint, salt and pepper in small bowl and mix well. Add grapes, oranges, celery and almonds to the turkey. Pour dressing over turkey salad and gently toss to make sure ingredients are well combined, being careful not to break up the oranges segments. Serve on a bed of greens.

Recipe Source: Recipe and photo courtesy of Perdue Farms.

Nutrition Facts Serving Size 6 Amount Per Serving Calories 242   % Daily Value* Total Fat 13.1g 20% Saturated Fat 1.9g 10% Cholesterol 26mg 9% Sodium 188mg 8% Total Carbohydrate 21g 7% Dietary Fiber 1g Sugars 0g   Protein 13g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4