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turkey and mango salad with chutney vinaigrette recipe

Written on Wednesday, August 17, 2016 | 8:51:00 AM

makes: 4 servings (2 cups salad, 2½ ounces turkey, and about 1½ tablespoons vinaigrette each)

prep: 15 minutes         cook: 6 minutes

Ingredients : 
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper
- 1 12-ounce turkey breast tenderloin
- 2 teaspoons canola oil
- 6 cups packaged fresh baby spinach
- ¼ of a medium red onion, thinly sliced
- 1 cup fresh snow pea pods, trimmed
- 1 medium mango, seeded, peeled, and cubed
- 1 recipe Chutney Vinaigrette
- 2 tablespoons roasted pumpkin seeds (pepitas)

chutney vinaigrette: Spoon ¼ cup mango chutney into a small bowl. Use kitchen shears to finely snip any large pieces in the chutney. Stir 1 tablespoon canola oil and 4½ teaspoons rice vinegar into the chutney.

Preparation Method :
1) In a small bowl combine coriander, cumin, salt, ginger, black pepper, and cayenne pepper. Cut turkey tenderloin in half horizontally to make two thin steaks. Sprinkle both sides of turkey pieces evenly with coriander mixture; rub in with your fingers.

2) In a large skillet cook turkey tenderloin pieces in oil over medium heat for 6 to 8 minutes or until no longer pink (170°F), turning once halfway through cooking. Transfer turkey to a cutting board and thinly slice.

3) Toss spinach, red onion, pea pods, mango, and Chutney Vinaigrette in a large bowl to coat. To serve, divide salad among four serving plates. Arrange turkey slices on top. Sprinkle with pumpkin seeds.


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