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Cook the Book

Cook the Book: Yogurt and Citrus Turkey Breast with Grilled Tomato and Wax Bean Salad

Cook the Book: Yogurt and Citrus Turkey Breast with Grilled Tomato and Wax Bean Salad

Book CoverTurkey is a bird for all seasons: an obvious choice for elaborate holiday roasts, it's equally delicious when grilled and paired with warm-weather produce. Today's Cook the Book recipe is for Yogurt & Citrus Turkey Breast with Grilled Tomato & Wax Bean Salad, excerpted from the Oprah Magazine Cookbook. Created by chef Michel Nischan, who invented a "cuisine of well being," the dish is full of fresh flavors-- orange juice, organic yogurt, grated ginger-- that keep the turkey moist and flavorful without adding extra calories.

Cook the Book: Yogurt and Citrus Turkey Breast with Grilled Tomato and Wax Bean Salad

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About This Recipe

Ingredients

  • For the turkey:
  • 2 pounds (1/2-inch-thick) turkey cutlets
  • Salt and freshly ground black pepper
  • Zest and juice of 2 large oranges
  • 2 cups plain low-fat organic yogurt
  • 2 tablespoons grated fresh ginger
  • 1/4 cup packed fresh mint leaves, chopped
  • For the bean salad:
  • 1/2 pound green beans, trimmed
  • 1/2 pound wax beans, trimmed
  • Sea salt and freshly ground black pepper
  • 3 large ripe tomatoes, cut into 1/2-inch-thick slices
  • 1/4 cup aged balsamic vinegar
  • 1/4 cup extra-virgin olive oil

Procedures

  1. 1

    To make turkey: Place cutlets between doubled sheets of plastic wrap. Using a meat mallet or rolling pin, pound cutlets to 1/4-inch thickness. Season with salt and pepper.

  2. 2

    In a small bowl, combine orange zest and juice, yogurt, ginger, and mint; stir until blended. Pour yogurt mixture into a large resealable plastic bag; add turkey cutlets and turn to coat thoroughly. Refrigerate 2 hours.

  3. 3

    Heat a large panini griddle or Foreman grill to high (with drip tray in place). Remove cutlets from marinade; allow excess yogurt to drip of. In batches, place cutlets on grill, cover, and cook until cooked through, about 2 minutes. Keep warm in oven.

  4. 4

    To make bean salad: Heat a panini griddle or Foreman grill. In batches, arrange beans in a singe layer on griddle. Cover and cook until just tender, 4 to 5 minutes. Sprinkle with salt and pepper to taste and set aside.

  5. 5

    Sprinkle tomato slices with salt and pepper to taste; grill until just heated through; about 1 minute.

  6. 6

    In a small bowl, whisk vinegar and oil until blended. On each of 6 plates layer tomato slices and beans, drizzling each with vinaigrette. Top with turkey cutlets.

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