Chipotle Turkey Cutlets With Sweet Onion Charred Corn Salsa
  • Servings: 4- 6
  • 1-1/2 cups corn kernels
  • 1 cup chopped red onion
  • 1 tablespoon olive oil
  • 1 cup quartered cherry tomatoes
  • 1/2 cup chopped fresh cilantro
  • 1 lime, quartered
  • 1-1/4 pounds Honeysuckle White or Shady Brook Farms turkey breast cutlets
  • 2 teaspoons ground chipotle powder
  • 1 tablespoon olive oil
  • 1/2 cup fat-free, less-sodium chicken broth
  1. Salsa:
  2. Char corn in nonstick skillet over medium-high heat, stirring often, about 3 minutes.
  3. Add onion and oil to skillet and sauté 2 minutes.
  4. Add tomatoes and cilantro and sauté l minute. Remove from heat, squeeze juice from lime over and mix.
  5. May be made ahead and chilled, or made and served warm with turkey.
  6. Makes 2-1/2 cups
  7. Turkey:
  8. Sprinkle cutlets with chipotle powder.
  9. Heat oil in large skillet over medium-high heat. Add turkey and sauté, turning once, about 6 to 8 minutes or until cooked.
  10. Add broth and quickly cook to heat through, spooning sauce over turkey to blend flavors.
  11. If desired, portion turkey and sauce over bed of mixed salad greens.
  12. Serve with salsa.