OPEN KITCHEN with NATHAN SCOTT
Southwestern Turkey Salad
This simple, delicious, and healthy salad is just the thing to serve on a hot summer’s day.
|1-2||chipotle chilies in adobo, minced (or to taste)|
|4||tablespoons extra-virgin olive oil, plus more for greasing|
|1||tablespoon garlic powder|
|1||tablespoon dried oregano|
|1||boneless, skinless turkey breast half (about 1¾ pounds)|
|Kosher salt and freshly ground black pepper|
|1||head Romaine lettuce, chopped into bite-sized pieces|
|2||cups frozen corn kernels, thawed; or fresh corn kernels, blanched in boiling water until just tender|
|2||plum tomatoes, cored and cut into wedges|
|1||avocado, peeled, pit-removed, and cut into ½-inch cubes|
|½||small red onion, peeled and thinly sliced|
|2||tablespoons freshly squeezed lime juice|
- In a bowl, combine the chipotle chilies in adobo with 2 tablespoons of the olive oil. Stir in the garlic powder and oregano. Rub the mixture over the surface of the turkey breast. Place in a non-reactive container, cover, and refrigerate for at least 1 hour.
- Preheat the grill to high and grease the grate with some additional oil. Season the turkey breast with a sprinkling of salt and black pepper. Place the turkey on the preheated grill and cook until dark grill marks form on the surface of the meat, 5 to 10 minutes. Then, flip the turkey breast over, reduce the grill temperature to medium-low, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 160°F, 10 to 20 minutes. Remove and allow the turkey to rest at least 10 minutes before slicing.
- Meanwhile, in a large serving bowl, toss together the lettuce, corn kernels, tomatoes, avocado, and red onion. In a separate bowl, whisk the remaining 2 tablespoons of olive oil together with the lime juice. Season the dressing to taste with salt and black pepper, and then drizzle over the salad. Top the salad with the sliced turkey and serve.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen