Turkey Spinach Salad with Grilled Jalapeño-Lime Dressing
(Serves 4 / Prep. time: 20 mins. plus marinating / Grill: 6 mins.)
TURKEY SPINACH SALAD
Ingredients
1 tbsp. extra virgin olive oil
1 tbsp. fresh lime juice
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. plus ground black pepper
1 package (about 1 1/4 pounds) turkey breast fillets
1 small jalapeño chile pepper
1 bag (9 ounces) fresh baby spinach
1 pint grape tomatoes, each cut lengthwise in half
1/2 small red onion, very thinly sliced
1/2 cup shredded El Mexicano® queso Monterey, Oaxaca or Mozarella
GRILLED JALAPEÑO-LIME DRESSING
Ingredients
1 small garlic clove
1 tbsp. fresh lime juice
2 tsps. honey
1/8 tsp. salt
1/8 tsp. ground black pepper
3 tbsps. extra virgin olive oil
Preparation Method
1. Prepare Turkey Spinach Salad: Prepare outdoor grill for direct grilling over medium heat. In small bowl, whisk together oil, lime juice, chili powder, salt and black pepper. Place turkey fillets in large zip-top plastic bag; pour lime juice mixture in bag. Seal bag, pressing out excess air. Massage turkey in bag to coat. Marinate turkey at room temperature 10 minutes.
2. Remove turkey from marinade; discard marinade. Place jalapeño and turkey on hot grill rack. Cook jalapeño 5 to 7 minutes or until tender and charred in spots, turning occasionally; transfer to plate. Cook turkey 6 to 8 minutes or until internal temperature reaches 165°, turning once halfway through cooking. Transfer turkey to cutting board; let stand 5 minutes.
3. Prepare Grilled Jalapeño-Lime Dressing: Remove as much charred skin from jalapeño as possible. Cut off and discard stem end of jalapeño; cut lengthwise in half. With paring knife, scrape out and discard seeds. Transfer jalapeño to bowl of food processor with knife blade attached. Add garlic, lime juice, honey, salt and black pepper. Pulse until jalapeño and garlic are very finely chopped, occasionally scraping side of bowl with rubber spatula. With processor running, slowly pour oil through feed tube and blend until dressing is thick and emulsified. Makes about 1/4 cup.
4. In large bowl, toss spinach, tomatoes, onion and dressing until well combined; slice turkey. Evenly divide spinach mixture among 4 dinner plates; evenly top with sliced turkey and queso.
Approximate nutritional values per serving: 369 Calories, 18g Fat (5g Saturated), 92mg Cholesterol, 407mg Sodium, 11g Carbohydrates, 3g Fiber, 41g Protein