Paillards Of Turkey With Asparagus, Herb And Chili Salad
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 3cups thin asparagus, ends snapped off, stalks cut into 1-inch pieces
- 2teaspoons chopped fresh parsley
- 1½tablespoons chopped fresh cilantro
- 3tablespoons chopped fresh mint
- 3scallions (green part only), thinly sliced
- 1fresh hot chili pepper, stemmed, seeded and minced
- ¾teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- ½teaspoon kosher salt
- ¾pound turkey breast
- ½lime
The Salad
The Turkey
Nutritional analysis per serving (4 servings)
157 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 20 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch the asparagus in lightly salted, boiling water for 1 minute. Drain and rinse under cold running water. Drain again and pat dry. Toss with remaining salad ingredients and set aside.
- Step 2
Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Let turkey rest, then slice into 4 pieces. Sprinkle the salt in the skillet. Add the turkey and saute until cooked through, about 1½ minutes per side.
- Step 3
Remove the turkey from the pan and squeeze the juice of the lime over it. Place 1 piece of turkey on each of 4 plates, top with the salad and serve immediately.
Private Notes