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

Posted by Lucy Baker, April 24, 2008 at 1:30 PM

Turkey 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.

Yogurt and Citrus Turkey Breast with Grilled Tomato and Wax Bean Salad

- makes 6 servings -

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

Procedure

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

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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