Grilled Turkey Spinach Salad with Jalapeño-Lime Vinaigrette | Schnucks
Grilled Turkey Spinach Salad with Jalapeño-Lime Vinaigrette Grilled Turkey Spinach Salad with Jalapeño-Lime Vinaigrette

Give your salad a kick.

40M 40M 4
Nutrition facts: 456 23G 141MG 708MG 12G 2G 51G
Ingredients: 2 limes 1 large garlic clove 1 jalapeño chile pepper, seeded and cut into chunks 1 tbsp. Schnucks honey 1 tsp. chili powder 3/4 tsp. salt 3/4 tsp. ground black pepper 1/4 cup Schnucks extra virgin olive oil 1 pkg. turkey breast filets 1 pkg. grape tomatoes 1/2 red onion 1 pkg. fresh baby spinach 1 cup shredded Schnucks Monterey Jack or pepper Jack cheese Instructions: From limes, squeeze 3 tablespoons juice. In blender, add lime juice, garlic, jalapeño, honey, chili powder, salt and pepper; blend until puréed. With blender running, very slowly pour oil into blender to emulsify. Place turkey fillets and 2 tablespoons vinaigrette in large zip-tight plastic bag; seal bag, pressing out excess air. Massage turkey in bag to coat with vinaigrette. Let stand at room temperature at least 10 minutes or up to 30 minutes. Meanwhile, prepare outdoor grill for direct grilling over medium heat. Cut each tomato in half. Thinly slice red onion. You should have about 1/2 cup sliced red onion. Remove turkey from marinade; discard marinade. Place turkey on hot grill rack. Cook 6 to 8 minutes or until turkey loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. Transfer turkey to cutting board; let stand 5 minutes. In large salad bowl, toss spinach, cheese, tomatoes and onion with remaining vinaigrette from blender until well combined. Thinly slice turkey fillets. Evenly divide spinach mixture between each of 4 dinner plates; top salads with sliced turkey.

Grilled Turkey Spinach Salad with Jalapeño-Lime Vinaigrette

Dinner, Grilling, Salad & Slaw, Turkey

Give your salad a kick.

40M

4

Give your salad a kick.

Ingredients

  • 2 limes
  • 1 large garlic clove
  • 1 jalapeño chile pepper, seeded and cut into chunks
  • 1 tbsp. Schnucks honey
  • 1 tsp. chili powder
  • 3/4 tsp. salt
  • 3/4 tsp. ground black pepper
  • 1/4 cup Schnucks extra virgin olive oil
  • 1 pkg. turkey breast filets
  • 1 pkg. grape tomatoes
  • 1/2 red onion
  • 1 pkg. fresh baby spinach
  • 1 cup shredded Schnucks Monterey Jack or pepper Jack cheese

Instructions

  1. From limes, squeeze 3 tablespoons juice. In blender, add lime juice, garlic, jalapeño, honey, chili powder, salt and pepper; blend until puréed. With blender running, very slowly pour oil into blender to emulsify. Place turkey fillets and 2 tablespoons vinaigrette in large zip-tight plastic bag; seal bag, pressing out excess air. Massage turkey in bag to coat with vinaigrette. Let stand at room temperature at least 10 minutes or up to 30 minutes.
  2. Meanwhile, prepare outdoor grill for direct grilling over medium heat. Cut each tomato in half. Thinly slice red onion. You should have about 1/2 cup sliced red onion.
  3. Remove turkey from marinade; discard marinade. Place turkey on hot grill rack. Cook 6 to 8 minutes or until turkey loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. Transfer turkey to cutting board; let stand 5 minutes.
  4. In large salad bowl, toss spinach, cheese, tomatoes and onion with remaining vinaigrette from blender until well combined. Thinly slice turkey fillets. Evenly divide spinach mixture between each of 4 dinner plates; top salads with sliced turkey.

Nutrition Facts

456 CALORIES Per Serving

FAT: 23G

SATURATED FAT: 7G

CHOLESTEROL: 141MG

SODIUM: 708MG

CARBOHYDRATES: 12G

FIBER: 2G

SUGAR: 7G

PROTEIN: 51G

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