Chipotle Turkey Cutlets with Sweet Onion Charred Corn Salsa
Ingredients
Salsa:
1 1/2 cups corn kernels
1 cup red onion, chopped
1 tablespoon olive oil
1 cup cherry tomatoes, quartered
1/2 cup fresh cilantro, chopped
1 lime, quartered
1 1/4 pounds Turkey Breast Cutlets
2 teaspoons ground chipotle powder or 1 teaspoon each chili powder and mesquite grill seasoning
1 tablespoon olive oil
1/2 cup fat-free, less-sodium chicken broth
Directions
Salsa: This may be made ahead and chilled, or made and served warm with turkey. To make salsa, char corn in nonstick skillet over medium-high heat, stirring often, about 3 minutes. Add onion and oil to skillet and sauté 2 minutes. Add tomatoes and cilantro and sauté l minute. Remove from heat, squeeze juice from lime over and mix. Makes 2 l/2 cups.
For turkey, sprinkle cutlets with Chipotle powder. Heat oil in large skillet over medium-high heat. Add turkey and sauté, turning once, about 6 to 8 minutes or until cooked. Add broth and quickly cook to heat through, spooning sauce over turkey to blend flavors. If desired, portion turkey and sauce over bed of mixed salad greens. Serve with salsa. Makes 6 servings.
Special notes
Per serving: About 208 cal, 23.7 g protein, 15.5 g carb, 6 g fat, 52 cal from fat, 51 mg chol, 447 mg sod, 3 g fiber, Vit A 465 RE, Vit C 18 mg, Calcium 44 mg.
Recipe and image provided by the National Onion Association
