Barbecued Turkey and Corn Salad

Barbecued Turkey and Corn Salad

     

Ingredients:

4 medium size ears corn on the cob, shucked
1/2 cup barbecue sauce
1 package (about 1 1/2 pounds) Honeysuckle White® Turkey Breast Cutlets
8 cups arugula, washed and dried
1 small red onion, thinly sliced
1 pint cherry tomatoes, cut in half
1/2 cup bottled low-fat Italian dressing

How to prepare this recipe:

For food safety, cook to 165° F.

1. Preheat lightly oiled grill between medium and high heat, about 500 to 700°F.
2. Brush corn with half of the barbecue sauce; grill over gas or charcoal 6-8 minutes or until kernels are tender, turning occasionally to cook evenly.
3. Cool; with a knife, cut kernels from the cobs.
4. Add turkey chops to the grill so they do not touch each other.
5. Grill over gas or charcoal about 6 to 7 minutes on the first side, flip, and cook 6 to 7 minutes on the second side, or until cooked through and a meat thermometer reads 165°F throughout the turkey cutlet. Brush with remaining barbecue sauce as it cooks.
6. In large bowl, gently toss together corn kernels, arugula, onion, tomatoes and Italian dressing. Mound on platter or individual plates.
7. Cut turkey into strips; arrange on top of salad.                                                                                                                      

8. Recipe Nutrition Facts
   Serving size:	16.1oz/457g
   Calories per serving:	370
   Calories from fat:	40
   Total fat:	4.5g
   Saturated fat:	0g
   Cholesterol:	110mg
   Sodium:	910mg
   Carbohydrate:	37g
   Fiber Carbs:	4g
   Sugar Carbs:	17g
   Protein:	47g

   Servings:  4

   Preparation Time:
   00:15

   Total Time:  00:30

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