Servings: 
10
Ethnicity: 
New American
Preparation Method: 
Grill
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 497
  • Total Fat 34 g
  • % Daily Total Fat 62
  • Cholesterol 98 g
  • Sodium 532 mg
  • Total Carbohydrates 20 g
  • Protein 30 g

Grilled Turkey Mango Summer Salad

Janet Merluzzi

TURKEY CUTLETS, lightly pounded to an even thickness:
10 (4-Ounce)
Catalina salad dressing, divided:
4 Cups
unsalted butter:
1/4 Cup
red onion, thin slice:
3 Cups
sweet red peppers, seeded and cut into thin strips:
2 Cups
fresh mango, cut into thin strips:
3 Cups
butterhead lettuce, shredded:
10 Cups
cucumbers, sliced:
2 Cups
freshly ground black pepper:
To taste
 

Marinate turkey cutlets in 2 cups Catalina dressing, in a covered pan, the refrigerator for at least 4 hours.

Remove turkey from dressing and discard marinade. Grill turkey over medium flame about 8 minutes per side or until turkey is cooked throughout to an internal temperature of 165 degrees F and is no longer pink in the center.

Meanwhile, in hot butter, sauté red onion and peppers until vegetables are al dente. Remove from heat and stir in mango slices, toss lightly.

Place approximately 1 cup of shredded lettuce on each plate, top with grilled turkey cutlet and onion/mango sauté mixture.

Garnish with several cucumber slices and drizzle with 2 cups additional Catalina dressing. Dust with black pepper.

 

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