Sautéed turkey breast cutlets, seasoned with chipotle powder, are served with a spicy fresh salsa of charred corn, red onion, cherry tomatoes, lime and fresh cilantro.

Chipotle Turkey with Sweet Onion Charred Corn Salsa

Salsa
1 1/2 cups corn kernels
1 cup chopped red onion
1 tablespoon olive oil
1 cup cherry tomatoes, quartered
1/2 cup fresh cilantro, chopped
1 lime, quartered

Turkey
1 package Honeysuckle White® Turkey Breast Cutlets
2 teaspoons ground chipotle powder
1 tablespoon extra virgin olive oil
1/2 cup fat-free, less-sodium chicken broth

 

2 (6-ounce) bags mixed salad greens for accompaniment

1. For Salsa: Char corn in nonstick skillet over medium-high heat, stirring often, about 3 minutes.
2. Add onion and oil to skillet and sauté 2 minutes. Add tomatoes and cilantro and sauté 1 minute.
3. Remove from heat, squeeze juice from lime over and mix. (May be made ahead and chilled, or made and served warm with turkey. Makes 21/2 cups.)
4. For Turkey: Sprinkle cutlets with chipotle powder.
5. Heat oil in large skillet over medium-high heat.
6. Add turkey and sauté, turning once, about 6 to 8 minutes or until cooked.
7. Add broth and quickly cook to heat through, spooning sauce over turkey to blend flavors.
8. Portion turkey and sauce over bed of mixed salad greens.
9. Serve with salsa.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.